Roast Beef or Mutton Salad

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. Mustard + vinegartop 7% of all pairs
   Smell alikemoderate
   Cooked together14,067 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Mustard + peppertop 9% of all pairs
   Smell alikemoderate
   Cooked together15,430 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

3. Beef + peppertop 10% of all pairs
   Smell alikemoderate
   Cooked together18,971 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

4. Pepper + vinegartop 14% of all pairs
   Smell alikemoderate
   Cooked together27,814 recipes

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

5. Beef + mustardtop 17% of all pairs
   Smell alikemoderate
   Cooked together1,664 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Cold roast beef or mutton

Provides the meat that forms the body of the salad.

Mustard

Adds sharp, pungent flavor that cuts through the richness of the meat and cream.

Sweet cream

Adds richness and a smooth, creamy texture to the dressing.

Vinegar

Adds acidity that brightens the dressing and balances the cream.

Swap the mustard

How well each one fits the dish's main ingredients (beef, cream, pepper, vinegar):

1. Capsicumfits better
2. Onionfits better
3. Potatofits about as well
4. Mustardthe original

Fit is the average pairing score against beef, cream, pepper, vinegar. Candidates are from the same food group and used in at least 100 recipes.