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Hot Slaw Dbessing

A vinaigrette-style dressing for slaw made with vinegar, butter, egg, sweet cream, water, and flour.

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

Hot Slaw Dbessing

Ingredients

Directions

Make the first dressing

  1. In a saucepan, heat the vinegar and butter until boiling.

  2. Stir in the beaten egg and sweet cream, then season to taste.

Make the second dressing

  1. For another dressing, mix the water and vinegar in a saucepan.

  2. Thicken with flour and cook for two minutes.

  3. Add the butter and season to taste.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Vinegar
Adds sharp acidity that balances the richness of the butter, egg and cream.
Butter
Adds fat and rich flavor, giving the dressing a smooth, mellow body.
Egg
Thickens and enriches the dressing as its proteins set with gentle heat.
Sweet cream
Adds richness and body, softening the sharpness of the vinegar.
Flour
Thickens the liquid as its starch swells when heated.

The step that matters

Stir in the beaten egg and sweet cream. Egg proteins can scramble if they meet very hot liquid. Stirring steadily while the mixture is hot but not boiling keeps the egg smooth and lets it thicken the dressing evenly.

“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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