Salad Dressings
Salad dressings are flavoured sauces used to moisten and season prepared salads.
Dressings can be classified under the four following headings
Vinaigrettes
A basic vinaigrette consists of 3 parts oil to one part vinegar. The types of oil and vinegar you use will determine the base taste. Additional ingredients such as herbs, spices, mustard and hard cheese may also be added to impart flavour. Vinaigrettes will separate when left to stand. Shake vinaigrettes well before using.
Vinaigrette e.g. Balsamic Vinaigrette, Herb and garlic vinaigrette
Creamy Dressings
Dressings made with a mayonnaise, buttermilk, sour cream or yogurt bases are considered creamy dressings. Many are high in fat and should be used in moderation. Most creamy dressings are immulsified mixtures meaning that the ingredients stay mixed together (the oil and vinegar in homemade mayonnaise stay immulsified by the addition of egg yolks).
Creamy Dressing e.g. Caesar Salad Dressing, Buttermilk Ranch Dressing
Cooked Dressings
As the name suggests, these dressings are heated during preparation and usually contain a thickener such as corn starch. Many of these dressings are tart and provide heightened flavour when added to the other ingredients in the salad.
Cooked Dressing e.g. Hot Mustard and bacon dressing
Fruit Dressings
Fruit dressings are meant to add compliment or contrast the fruit flavours in the base. Depending on the type of salad it tops, this dressing may be sweet or tart and may contain an element of heat.
Fruit Dressing e.g.- Mango Yogurt Puree
Dressings can be classified under the four following headings
Vinaigrettes
A basic vinaigrette consists of 3 parts oil to one part vinegar. The types of oil and vinegar you use will determine the base taste. Additional ingredients such as herbs, spices, mustard and hard cheese may also be added to impart flavour. Vinaigrettes will separate when left to stand. Shake vinaigrettes well before using.
Vinaigrette e.g. Balsamic Vinaigrette, Herb and garlic vinaigrette
Creamy Dressings
Dressings made with a mayonnaise, buttermilk, sour cream or yogurt bases are considered creamy dressings. Many are high in fat and should be used in moderation. Most creamy dressings are immulsified mixtures meaning that the ingredients stay mixed together (the oil and vinegar in homemade mayonnaise stay immulsified by the addition of egg yolks).
Creamy Dressing e.g. Caesar Salad Dressing, Buttermilk Ranch Dressing
Cooked Dressings
As the name suggests, these dressings are heated during preparation and usually contain a thickener such as corn starch. Many of these dressings are tart and provide heightened flavour when added to the other ingredients in the salad.
Cooked Dressing e.g. Hot Mustard and bacon dressing
Fruit Dressings
Fruit dressings are meant to add compliment or contrast the fruit flavours in the base. Depending on the type of salad it tops, this dressing may be sweet or tart and may contain an element of heat.
Fruit Dressing e.g.- Mango Yogurt Puree