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Salad

French Mayonnaise

A chilled fish and lobster salad dressed with seasoned mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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French Mayonnaise

Why it works: Anchovy and turbot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 110 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

French Mayonnaise

Ingredients

Directions

Make the sauce

  1. Prepare the mayonnaise and season it with cayenne pepper and essence of anchovies or anchovy butter to taste.

  2. Color the mayonnaise with lobster-coral.

Arrange and serve

  1. Arrange alternate slices of lobster and cold fish on a serving dish.

  2. Create a border with the fish and fill the center with young fresh salad.

  3. Sauce the salad just before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Anchovy + turbottop 4% of all pairs
    Smell alikestrong
    Cooked together110 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Anchovy + lobstertop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  3. Lobster + turbottop 5% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: octanal (fat, soap).

  4. Pepper + anchovytop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + lobstertop 27% of all pairs
    Smell alikelow
    Cooked together2,247 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Mayonnaise
Forms the creamy, rich sauce that coats the lobster, fish and salad.
Lobster
Provides the main shellfish flavour and firm, tender texture on the platter.
Cold turbot or large soles
Supplies the cold fish that forms the border and adds delicate, flaky texture.
Young fresh salad
Adds crisp freshness and a light contrast to the rich mayonnaise.

The step that matters

Sauce the salad just before serving. Dressing greens too early lets their moisture thin the mayonnaise and wilts the leaves, so the salad loses crispness and the sauce becomes watery.

“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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