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 ↓
Salad Dressing
Ingredients
Directions
Make the dressing
In a bowl, combine the beaten eggs, melted butter, cream, mustard, sugar, vinegar, salt, and pepper.
Mix well and blend over hot water until smooth.
Store
Bottle the dressing and store it in a cool place.
It will keep all winter.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Mustard + vinegartop 7% of all pairsSmell alikemoderateCooked together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Mustard + peppertop 9% of all pairsSmell alikemoderateCooked together15,430 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Vinegar + peppertop 14% of all pairsSmell alikemoderateCooked 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
- Eggs
- Thicken the dressing as they cook gently over hot water, giving it body.
- Melted butter
- Adds richness and a smooth, silky mouthfeel to the dressing.
- Cream
- Adds richness and softens the sharpness of the vinegar.
- Vinegar
- Provides the acidity that gives the dressing its tang.
- Mustard
- Adds sharpness and helps keep the emulsion stable.
The step that matters
Blend over hot water until smooth. Eggs thicken when heated gently but can scramble if overheated. Warming slowly over hot water, not direct heat, keeps the mixture smooth and creamy.
Swap the mustard
How well each one fits the dish's main ingredients (egg, butter, cream, sugar, vinegar, pepper):
- Capsicumfits about as well
- Mustardthe original
- Asparagusfits about as well
- Potatofits about as well
Fit is the average pairing score against egg, butter, cream, sugar, vinegar, pepper. 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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