Skip to main content
Salad

Oil Dressing I

A dressing made from hard boiled eggs, oil, vinegar, mustard, sugar, salt, cayenne, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Oil Dressing I

Ingredients

Directions

  1. Rub the yolks of the hard-boiled eggs until smooth.

  2. Add the mustard, sugar, salt, and cayenne, mixing well.

  3. Gradually add the oil and vinegar while stirring constantly.

  4. Beat the egg white until stiff and gently fold it into the mixture.

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. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  3. Sugar + mustardtop 19% of all pairs
    Smell alikemoderate
    Cooked together8,424 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + mustardtop 28% of all pairs
    Smell alikemoderate
    Cooked together9,210 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Hard boiled eggs
Yolks are rubbed smooth to form the creamy base of the dressing.
Oil
Adds fat and richness, emulsifying with the yolks for a smooth texture.
Vinegar
Adds acidity that balances the richness of the oil and yolks.
Egg white
Whipped stiff and folded in to lighten the dressing's texture.

The step that matters

Gradually add the oil and vinegar while stirring constantly. Adding the oil and vinegar slowly while stirring lets the liquid disperse into the yolk mixture as tiny droplets, forming a stable emulsion instead of separating into a greasy layer.

Swap the mustard

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

  1. Mustardthe original
  2. Capsicumfits about as well
  3. Cucumberfits about as well
  4. Shallotfits less well

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