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Salad

Whipped Cream Salad Dressing

A salad dressing made with boiled vinegar, butter, egg yolks, sugar, mustard, salt, cayenne pepper, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Vinegar and mustard 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 ↓

Whipped Cream Salad Dressing

Ingredients

Directions

Make the dressing

  1. Combine boiling vinegar, butter, egg yolks, sugar, mustard, salt, and cayenne pepper in a bowl.

  2. Whisk until well blended and smooth.

Serve

  1. Just before serving, gently fold in the whipped cream.

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. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

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

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

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

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

What each ingredient does

Egg yolks
Thicken the dressing and add richness as they set gently with the hot vinegar.
Butter
Adds fat for a smoother, rounder mouthfeel in the dressing.
Whipped cream
Lightens the dressing and adds a soft, airy texture when folded in.
Sugar
Balances the sharpness of the vinegar with sweetness.
Boiling vinegar
Provides acidity and, with the yolks, helps form a thickened base.

The step that matters

Fold in the whipped cream gently. Whipped cream is a foam of trapped air. Vigorous stirring deflates it, making the dressing dense and flat instead of light.

Swap the mustard

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

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

Fit is the average pairing score against vinegar, butter, egg, sugar, pepper, 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.

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