Chapter 5
Salad Dressings
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Salad Dressings
Most of the basic salad dressings used today can
be divided into three categories:
1. Oil and vinegar dressings
• Most un-thickened dressings.
2. Mayonnaise-based dressings
• Most thickened dressings.
3. Cooked dressings
• Similar in appearance to mayonnaise dressings, but more
tart, and with little or no oil content.
2
Salad Dressings
Add flavor Sheen
FUNCTION OF
SALAD DRESSING
Color Moisture
Texture
3
Salad Dressings
Ingredients
• A salad dressing’s quality
depends directly on the
quality of the ingredients.
• Most salad dressings are
made primarily of an oil
and an acid, with other
ingredients added to
modify the flavor or
texture.
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Salad Dressings
Ingredients
Oils
• Corn oil • Vegetable or Salad Oil
• Cottonseed Oil • Peanut Oil
• Soybean Oil • Walnut Oil
• Canola Oil • Olive Oil
• Safflower Oil
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Salad Dressings
Ingredients
Oils
Quality Factors:
• All-purpose oils for dressings should have a mild, sweet flavor.
• Even a hint of rancidity can ruin an entire batch of dressing.
• Strongly flavored oils can make excellent salad dressings but are not
appropriate with every food.
• Winterized oil (process of removing of the higher melting point parts
from oil like waxes or triglycerides) should be used with dressings
that are to be refrigerated.
• These oils have been treated so they remain a clear liquid when
chilled.
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Salad Dressings
Ingredients
Vinegars (Vinegar is a liquid substance consisting mainly of acetic
acid and water, the acetic acid being produced through the
fermentation of ethanol by acetic acid bacteria
• Cider Vinegar (pressing fresh fruits : apples)
• White or Distilled Vinegar [acetic acid (bacteria fermentation)
& water]
• Wine Vinegar (white @ red wine)
• Flavored Vinegars (fruits flavored- raspberries, blueberries)
• Sherry Vinegar (fortified wine from white grapes + spirit)
• Balsamic Vinegar (concentrated white grapes, caramel &
sugar) 7
Salad Dressings
Ingredients
Vinegars
• Quality Factors:
• Should have a good, clean, sharp flavor for their type.
• Strength of acidity determines the tartness of the vinegar
and of the dressing made from it.
• Most salad vinegars have approximately 5 percent acidity.
• Some range as high as 7 or 8 percent.
• Vinegar that is too strong should be diluted with a little water
before it is measured for a recipe.
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Salad Dressings
Ingredients
Lemon Juice
• Fresh lemon juice may be used in place of or in addition to vinegar.
Egg Yolks
• Egg yolk is an essential ingredient in mayonnaise and other
emulsified dressings.
Seasonings and Flavorings
• Nearly any herb or spice can be used in salad dressings
• Dried herbs and spices need extra time to release their flavors if
they are not heated in the product.
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Salad Dressings
Emulsions in Salad Dressings
A uniform mixture of two unmixable liquids is
called an emulsion.
• One liquid is said to be in suspension in the other.
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Salad Dressings
Emulsions in Salad Dressings
Temporary Emulsions
• A simple oil-and-vinegar dressing is called a temporary
emulsion.
• Because the two liquids always separate after being shaken or
beaten together.
• The vinegar is broken into tiny droplets.
• These droplets are mixed evenly, or suspended, throughout the
oil.
• The harder the mixture is beaten or shaken, the longer it takes
for it to separate.
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Salad Dressings
Emulsions in Salad Dressings
Permanent Emulsions
• Mayonnaise is also a mixture of oil
and vinegar; the two liquids do not
separate
• This is because the formula also
contains egg yolk, which is a
strong emulsifier.
• The egg yolk forms a layer around
each of the tiny droplets and holds
them in suspension.
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Salad Dressings
Oil and Vinegar Dressings
• Basic vinaigrette is a simple mixture of oil, vinegar, and
seasonings.
• Usually the base for other dressings.
• The ratio of oil to vinegar in a basic vinaigrette is:
• 3 parts oil to 1 part vinegar
• Some chefs prefer a 2:1 ratio
• Others prefer a 4:1 or even 5:1 ratio.
• Less oil makes the dressing more tart, while more oil makes it
taste milder and oilier.
• To make a good emulsion, mix some mustard with the
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vinegar.
Salad Dressings
Emulsified Dressings
• Mayonnaise is the most important emulsified
dressing.
• Often, it serves as the base for a wide variety of
other dressings.
• Homemade mayonnaise is not as stable as the
commercial product.
• By carefully selecting your ingredients you can make
a superior-tasting product.
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Salad Dressings
Emulsified Dressings
Slowly pour in the The finished
oil in a thin stream, mayonnaise
whipping should be thick
constantly. enough to hold its
shape.
Whip the egg yolks until light.
Whip in the first quantity of
vinegar and seasonings. 15
Salad Dressings
• Mayonnaise and similarly prepared dressings may
break for a number of reasons:
– The oil was added too rapidly for the egg yolk to
absorb it.
– The sauce was allowed to become too thick.
– The sauce became either too cold or too warm as it
was being prepared.
• How to fix a broken mayonnaise?
1. Beat a pasteurized egg yolk until foamy.
2. Gradually incorporate the broken mayonnaise,
whisking constantly 16
Salad Dressings
Other Dressings
• Cooked dressings: Made with little or no oil and with a
starch thickener.
• Similar in appearance to mayonnaise, but with a more tart,
strong flavor.
• Sour cream-based dressings.
• Fruit juice-based dressings.
• Yogurt dressings (for fruit salads).
• Low-calorie dressings.
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Salad Dressings
Other dressing
1. Salsa
• Are typically made from uncooked fruits or vegetables.
• They often include an acid, such as citrus juice, vinegar,
or wine, to add a sharp flavor
2. Coulis
• Made from puréeing raw or cooked fruits or vegetables to
a saucelike consistency.
• The term purée is frequently used interchangeably with
coulis.
• The texture of these sauces can range from very light
and smooth to coarse. 18
Salad Dressings
Salad Dressings
Standards of Quality
Dressings should:
• Have well-balanced flavors.
• Have a pleasant tartness.
• Harmonize with and
complement the salad with
which they are served.
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