Skip to main content
Salad

Uncooked Salad Dressing

A salad dressing made from egg yolk, mustard, pepper, vinegar, salt, and cream, mixed and served uncooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Uncooked Salad Dressing

Ingredients

Directions

Make the dressing

  1. Beat the egg yolk in a bowl.

  2. Add the mustard, salt, pepper, and vinegar to the yolk.

  3. Finally, mix in the cream.

Serve

  1. Mix just before serving.

  2. Sour cream may be used as a substitute.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

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

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

  4. Pepper + creamtop 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).

Pepper and cream 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

Egg yolk
Emulsifies the oil-free dressing and gives it a thick, creamy body.
Vinegar
Adds acidity that brightens the flavour and balances the richness of the cream.
Cream
Adds fat and moisture, giving the dressing a smooth, rich texture.
Mustard
Adds sharp flavour and helps bind the yolk and liquids together.

The step that matters

Mix just before serving. Cream and egg yolk dressings thin, separate or lose body if they sit, and the acid in the vinegar keeps working on the yolk. Holding the mix until serving keeps it smooth and fresh.

Swap the mustard

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

  1. Capsicumfits better
  2. Spinachfits about as well
  3. Mustardthe original
  4. Horseradishfits about as well

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

“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.

You might also like

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes