1. Chapter 21 - part 1 Salad Dressings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2. 2 Salad Dressings Definition: A sauce for a salad Objective: Compliment, not mask, the flavour of the food 2

3. 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

4. Salad Dressings Quality ingredients = Quality dressing Composition = Oil + Acid + Flavour 3 Ingredients

5. Salad Dressings Oils - tasteless, neutral Corn oil Cottonseed Oil Soybean Oil Canola Oil Safflower Oil Vegetable or Salad Oil 4 Ingredients Peanut Oil - mild flavour, expensive Walnut Oil - distinct flavour, expensive, Olive Oil - fruity, greenish, virgin or extra virgin from first pressings, strong Oils - distinct flavours

6. 6 Oils Peanut Oil - mild flavour, expensive Walnut Oil - distinct flavour, expensive Olive Oil - fruity, greenish, virgin or extra virgin from first pressings, strong

7. Salad Dressings Oils Quality Factors: All-purpose oils for dressings should have a mild, sweet flavour. Rancidity can ruin an entire batch of dressing. Strongly flavoured oils are not appropriate with every food. Winterized oil should be used with dressings that are to be refrigerated. Treated so they remain a clear liquid when chilled. Waxes and impurities removed to allow higher melting point 5 Ingredients

8. Vinegars Cider Vinegar - apples White or Distilled Vinegar - neutral Wine Vinegar- red or white wine flavour, goes well with olive oil Flavoured Vinegars - herbs, fruit, pepper, garlic Sherry Vinegar - sherry wine, pair with nut oils Balsamic Vinegar - wine vinegar aged in wooden barrels, pairs well with nut oils ✴ True balsamic made from grapes and aged in barrels 6 Ingredients

9. Vinegars Quality Factors: Should have a good, clean, sharp flavour 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. ( ie. pickling vinegar) Vinegar that is too strong should be diluted with a little water before it is measured for a recipe. 7 Ingredients

10. 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 Flavourings Nearly any herb or spice can be used in salad dressings Dried herbs and spices need extra time to release their flavours if they are not heated in the product. 8 Ingredients

11. Salad Dressings A uniform mixture of two unmixable liquids is called an emulsion. One liquid is said to be in suspension in the other. 9 Emulsions in Salad Dressings

12. 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. The vinegar 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. 10 Emulsions in Salad Dressings

13. 13 Stabilizers Ingredients that slow the separation of temporary dressings Mustards Spices and finely chopped herbs Food processor 12

14. 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, (lecithin) which is a strong emulsifier. The egg yolk forms a layer around each of the tiny droplets and holds them in suspension. 11 Emulsions in Salad Dressings

15. Basic Vinaigrette 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 vinegar. 12

16. 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. Shelf life of 2-3 weeks in refrigerator By carefully selecting your ingredients you can make a superior-tasting product. ✴ HOW DO YOU SAVE SPLIT MAYO??? 13 Emulsified Dressings

17. Salad Dressings 14 Whip the egg yolks until light. Whip in the first quantity of vinegar and seasonings. Slowly pour in the oil in a thin stream, whipping constantly. The finished mayonnaise should be thick enough to hold its shape. Emulsified Dressings **One egg yolk can emulsify 240 ml of oil

18. 18 Rouxbe Video and Quiz http://rouxbe.com/cooking-school/lessons/142-salad-dressing-vinaigrette- basics

19. Cooked dressings: Made with little or no oil and with a starch thickener. Similar in appearance to mayonnaise, but with a more tart, strong flavour. Sour cream-based dressings. Fruit juice-based dressings. Yogurt dressings (for fruit salads). Low-calorie dressings. 15 Other Dressings

20. Salad Dressings Dressings should: Have well-balanced flavours. Have a pleasant tartness. Harmonize with and complement the salad with which they are served. 16 Standards of Quality