Prepare Variety of

Salad Dressing
WEEK 6
 Salad dressings
• are liquid or semi liquids used to flavor salads. The flavors of
most salad dressings are not modified by cooking. The quality
depends directly on the quality of the ingredients used.

• Most salad dressings are made primarily of oil and acid with
other ingredients added to modify the flavor or texture.
Ingredients of Salad
Dressing
 1. Oils
• should have mild, sweet flavor. Strongly
flavored oil can make excellent salad
dressing but not appropriate with every
food. Examples: corn oil, soybean oil,
canola oil, peanut oil, olive oil, walnut oil
 2. Vinegar
• – should have a good,
clean sharp flavor. Most
salad vinegar are about
5% acidity, but some
range from 7-8%.
 3. Lemon Juice
• – fresh lemon juice
maybe used in place of
or in addition to vinegar
in some preparation.
 4. Eggyolk
• – as essential ingredient
in mayonnaise and other
emulsifier dressings. For
safety, pasteurized eggs
should be used.
 5. Seasoning and flavorings
• fresh herbs are preferable
to dried herbs. Other
flavorings include mustard,
ketchup, Worcestershire
sauce and various kinds of
cheeses.
Types of Salad
Dressings
 1.Oil and Vinegar dressings

• Basic vinaigrette is a simple mixture of oil,

vinegar and seasonings which is an example
of temporary emulsions. The ratio of oil to
vinegar is 3 parts oil to 1 part vinegar.
However, it can be changed depending upon
the taste. Less oil makes the dressing tarter,
while more oil makes it taste milder and
oilier.
 2.Emulsified Dressings
• Mayonnaise is an emulsified
dressing. It is more often
serves as the base for wide
variety of other dressings.
Mayonnaise based dressings
are generally thick and creamy.
 3.Other Dressings
• cooked salad dressing is similar
with appearance to mayonnaise, but
it has a tarter flavor, while
mayonnaise is richer and milder.
Cooked dressing is made with little
or no oil and with a starch thickener.
• There are variety of dressings based on neither
mayonnaise nor oil and vinegar. They include dressings
on sour cream and on fruit juice and yogurt and low
calorie dressings. The important thing is that these
dressings should have well balanced flavor with a
pleasant tartness and should harmonize and
complement the salad which they are served.
 Emulsions in Salad
Dressings
The uniform mixture of two unmixable liquids, oil and
vinegar is called emulsion
 1. Temporary Emulsions

• a simple oil and vinegar dressing is

called temporary emulsion because
the two liquids always separate
after being shaken. The harder the
mixture is beaten or shaken, the
longer it takes for it to separate.
 2.Permanent Emulsions

• mayonnaise is also a mixture of oil and

vinegar, but the two liquids do not separate
because it 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. All emulsions form more
easily at room temperature.
 3.Other stabilizers

• are used in some preparations.

Cooked dressing uses starch in
addition to eggs. Commercially
made dressings may use such
emulsifiers as gums, starches
and gelatin.
Standard Recipes for
Salad Dressings
 French Dressing
• Ingredients: Steps in preparation:
• ½ teaspoon dry mustard • 1.Measure the dry seasonings into a
• ½ teaspoon paprika bowl, add the vinegar or lemon juice,
and dissolve them.
• ½ teaspoon salt
• 2.Add the oil, mix well, and transfer
• ½ teaspoon sugar, optional to a jar. Shake well.Just before
• ¼ cup lemon juice or vinegar serving shake again to blend
thoroughly
• ½ cup salad oil
 Mayonnaise Dressing

• Ingredients: • Steps in preparation:

• ½ teaspoon mustard • 1.Measure seasonings into bowl. Blend, and
• ½ teaspoon salt add egg. Mix well.

• ¼ teaspoon sugar pinch of pepper pinch of • 2.Gradually add the first ½ cup of the oil,
paprika almost drop by drop, beating well. Then add
the lemon juice and the rest of the oil slowly
• 1egg and continue beating all during these
• 2cups salad oil additions.
• 3tablespoon lemon juice or vinegar • 3.Transfer to the covered refrigerator jar and
store
 LEARNING TASK 1
MULTIPLE CHOICE : Read the question carefully and Write your
answer on your answer sheet.
1.How many percent of acidity does salad vinegar has?
a. 2-8 % b. 3-8 % c. 4-8 % d. 5-8 %
2.What ingredient should be replace in lemon juice?
a.egg yolk b. oil c. seasoning d. vinegar
3.This ingredient is use as emulsifier
a.egg yolk b. oil c. seasoning d. vinegar
4.Which of the following oil is used in salad?
a.canola oil b.olive oil c. walnut oil d. all of the above
5.Mustard and ketchup are considered as?
a.egg yolk b. oil c. seasoning d. vinegar
6.the standard ratio of oil to vinegar is:
a.3 parts of oil to 1 part vinegar b. 3 parts of oil to 2 part vinegar
c. 3 parts of oil to 3 part vinegar d. 3 parts of oil to 4 part vinegar
7.Which of the following is NOT emulsifier dressing?
a.mayonnaise b. ketchup c. mustard d. vinegar
8.What are the two types of emulsion?
a.temporary and not temporary b. temporary and elasting
c. temporary and constant d. temporary and permanent
9.The ingredients of temporary emulsion are:
a.oil, vinegar, mayonnaise b. oil, lemon juice
c. oil, vinegar, ketchup d. oil, vinegar
10.An ingredient of salad dressing which has a mild sweet flavor.
a. egg yolk b. oil c. seasoning d. vinegar