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Cream Salad Dressing

A creamy dressing made with eggs, mustard, heavy cream, vinegar, and seasonings.

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

Cream Salad Dressing

Ingredients

Directions

  1. In a bowl, mix together the mustard, salt, sugar, and cayenne pepper.

  2. Add the beaten eggs, cream, and vinegar to the mixture.

  3. Cook in a double boiler, stirring until it thickens like soft custard.

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

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

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

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

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

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

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

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

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

What each ingredient does

Eggs
Thicken the dressing as they cook, setting it into a smooth custard-like texture.
Heavy cream
Adds richness and body, softening the sharpness of the vinegar.
Vinegar
Provides the acidity that gives the dressing its tangy flavor.
Mustard
Adds sharp flavor and helps emulsify the dressing.
Sugar
Balances the acidity of the vinegar with gentle sweetness.

The step that matters

Cook in a double boiler, stirring until it thickens like soft custard.. Eggs thicken gently with heat, but if they get too hot they can curdle and turn grainy. A double boiler and constant stirring keep the temperature low and even, giving a smooth result.

Swap the mustard

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

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

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