1. Y2.U4 Salad/Dressing/Garnish Y2.U4.2 Salad Dressings

2. Objectives Identify types of salad dressing Identify types of oil Identify types of vinegar Define suspension and emulsion Prepare various types of salad dressing

3. Salad Dressing Types Vinaigrette (Basic French) –3 oil to 1 vinegar –Light, thin, often used on delicate ingredients –Other acidic juices can be used Suspension –A temporary mixture of ingredients that separates back to its unique parts *Wisk in oil a little at a time

5. Oil Canola –Light in color, mild in flavor, low in saturated fat, high in monounsaturated fat, good omega 3 profile Corn –Light golden color, nearly tasteless

6. Oil Cottonseed, Soybean, Safflower –Bland, nearly tasteless Peanut –Mild distinctive flavor, somewhat expensive, allergies Walnut –Distinctive flavor, expensive, allergies

7. Oil Olive –Distinctive fruity flavor, yellow to green color, cost –Extra-virgin: <1% acidity –Virgin: <2% acidity –Olive: blended refined and virgin –Extra Light: blended refined and virgin –Pomace: blended pomace and virgin (solvents)

8. Oil Cold pressed –Although pressing and grinding produces heat through friction, the temperature must not rise above 120°F (49°C) for any oil to be considered cold pressed. Cold pressed oils are produced at even lower temperatures. Cold pressed oils retain all of their flavor, aroma, and nutritional value.

9. Vinegar Balsamic –Aged in wooden barrels 4-50 years, dark brown color, sweet taste Cider –Apples, tan/brown color, slightly sweet taste Flavored –Infused with tarragon, garlic, raspberries…

10. Vinegar Sherry –From sherry wine, sherry flavor Specialty –Malt, rice, fruits. Etc White/Distilled –Distilled and purified to give a neutral flavor, 5-8% acetic acid Wine/Champagne –White or red, from wine

11. Emulsified Vinaigrette Standard vinaigrette with egg as emulsifier Thinner than mayonnaise, heavier than basic vinaigrette 1.Beat egg yolks/egg, and/or spice, mustard. 2.Add a small amount of vinegar and/or lemon juice 3.Wisk in ⅔ of the oil. 4.Add remainder of vinegar and or lemon. 5.Wisk in remainder of oil. 6.Check for seasoning, store in fridge.

12. Mayonnaise Most stable and thickest emulsified dressing High ratio of oil to vinegar Contains more yolk than an emulsified vinaigrette Emulsion: two ingredients that would not form a stable mixture held together by an emulsifier (lecithin/egg yolk)

13. Mayonnaise Can use other fats/flavors Salad dressing: No egg, uses chemical thickening agents, 30% oil compared to 65% in mayonnaise, sweeter, cheaper.

14. Mayonnaise-based Dressing Aïoli: garlic Blue cheese: blue cheese, sour cream buttermilk Green Goddess: Spinach, watercress, tarragon Ranch: sour cream, buttermilk Russian: catsup, horseradish, worcestershire

15. Dip A flavorful mixture that accompanies certain food items Normally thicker than salad dressings, soft enough to scoop, thick enough to stay on the food Often use mayonnaise, sour cream, cream cheese as a base

16. Dip Guacamole: avocado Salsa: pepper, onion, tomato Hummus: chic pea, garlic, tahini