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Warm Slaw

A cabbage slaw dressed with a warm egg yolk, sugar, sour cream, vinegar, and butter mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Warm Slaw

Ingredients

Directions

Make the dressing

  1. In a saucepan, combine the egg yolks, sugar, sour cream, and vinegar.

  2. Add the butter and heat the mixture over medium heat until it boils.

Serve

  1. Pour the hot mixture over finely cut cabbage.

  2. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Egg yolks
Thicken the warm dressing into a smooth, creamy sauce as they set with heat.
Sugar
Adds sweetness to balance the sharpness of the vinegar.
Sour cream
Adds richness and a tangy body to the dressing.
Vinegar
Provides acidity that gives the dressing its sharp flavour.
Butter
Adds fat for a glossy texture and rounder flavour.

The step that matters

Heating the mixture until it boils. Egg yolks thicken through gentle heat, but overheating can scramble them into lumps. Stir constantly over medium heat so the sauce thickens evenly and stays smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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