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Mayonnaise Dressing

A cold dressing made from egg yolks, mustard, salt, oil, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mustard and lemon match in chemistry and in kitchens. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,816 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Mayonnaise Dressing

Ingredients

Directions

Prepare

  1. Ensure all ingredients are cold.

  2. Beat the egg yolks well on a large flat plate with a fork.

  3. Mix the dry mustard and salt together, then add to the yolks.

Make the mayonnaise

  1. Gradually add the oil, starting with a few drops, mixing well.

  2. Add the lemon juice while continuing to mix.

  3. If the mixture separates, add a few drops of lemon juice and stir before adding more oil.

Store

  1. Once finished, place in a bowl and cover tightly until ready to use.

  2. If it's warm, refrigerate the dressing.

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. Mustard + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Egg yolks
Emulsifiers that bind the oil and lemon juice into a thick, stable sauce.
Oil
Supplies the fat that gives the dressing its rich body and texture.
Lemon juice
Adds acidity that brightens flavour and helps stabilise the emulsion.
Dry mustard
Acts as a secondary emulsifier and adds sharp flavour.

The step that matters

Adding the oil gradually. Oil added too fast cannot be absorbed by the egg yolk emulsion, so the mixture separates. Adding it a few drops at a time while mixing lets the yolk lecithin surround each droplet, building a stable, thick emulsion.

Swap the mustard

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

  1. Asparagusfits better
  2. Spinachfits better
  3. Shallotfits better
  4. Mustardthe original

Fit is the average pairing score against egg, lemon. 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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