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Sauce

Red or Green Mayonnaise Sauce

A sauce made from jellied stock, olive oil, vinegar, salt, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Olive and vinegar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,297 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Red or Green Mayonnaise Sauce

Ingredients

Directions

  1. In a bowl, combine the jellied stock, olive oil, vinegar, salt, and cayenne pepper.

  2. Break the jelly into small pieces using a whisk, then stir the ingredients well together.

  3. Whisk gently until the mixture becomes a smooth white sauce.

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. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked 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

Jellied stock
Sets and thickens the sauce as it cools, giving it body.
Olive oil
Adds fat and richness, carrying flavour and giving a smooth texture.
Sharp vinegar
Adds acidity that brightens the sauce and balances the richness of the oil.

The step that matters

Whisk gently until smooth. Oil and liquid only stay together as a smooth emulsion if they are mixed gently but thoroughly. Whisking too hard or unevenly can leave the oil separated or the sauce grainy, so whisk steadily until the mixture turns smooth and white.

“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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