A Salad Mayonnaise

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Olive + vinegartop 10% of all pairs
   Smell alikemoderate
   Cooked together12,297 recipes

   Shared aroma: isoamyl acetate (banana, fruity).

2. Olive + peppertop 11% of all pairs
   Smell alikemoderate
   Cooked together30,263 recipes

   Shared aroma: 2,4-decadienal (seaweed).

3. Vinegar + peppertop 14% of all pairs
   Smell alikemoderate
   Cooked together27,814 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

4. Cream + peppertop 23% of all pairs
   Smell alikelow
   Cooked together21,449 recipes

   Shared aroma: acetic acid (sour, vinegar).

5. Egg + creamtop 24% of all pairs
   Smell alikelow
   Cooked together42,166 recipes

   Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Olive oil

Provides the bulk of the fat that forms the body and rich texture of the emulsion.

Vinegar or lemon juice

Adds acidity that balances the richness and helps keep the emulsion stable.

Egg yolk

Contains lecithin, an emulsifier that holds oil and water-based liquid together as a smooth sauce.

Cream

Adds moisture and softness, giving the sauce a milder, looser texture.

The step that matters