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Oooked Mayonnaise Dbessing

A mayonnaise dressing made by cooking egg yolks with vinegar, butter, and seasonings.

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

Oooked Mayonnaise Dbessing

Ingredients

Directions

Make the base

  1. Combine the beaten yolks of five eggs with five tablespoons of boiling vinegar in a bowl.

  2. Place the bowl in a pan of boiling water and cook until the mixture is stiff, stirring from the sides.

Finish the dressing

  1. Remove from heat and add four ounces of butter, stirring until cool and well mixed.

  2. Once cool, season with salt, pepper, and mustard to taste.

  3. Thin the mixture with sweet cream or oil to your desired consistency.

  4. If the mixture is not smooth, strain it through a fine sieve.

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

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

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

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg yolks
Cooked gently, they thicken the vinegar mixture and help it set into a stiff base.
Butter
Stirred in off the heat, it adds richness and a smooth, creamy body.
Sweet cream or oil
Loosens the thickened mixture to the desired consistency, adding moisture and smoothness.

The step that matters

Cooking the yolk and vinegar mixture over boiling water. Egg yolk proteins set when heated, but too much heat or too long can curdle them into lumps. Stirring from the sides over gentle, steady heat keeps the mixture smooth while it thickens.

Swap the mustard

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

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

Fit is the average pairing score against egg, vinegar, butter, 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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