This document provides instructions for preparing various salad dressings. It discusses the key ingredients of salad dressings including oils, vinegar, lemon juice, seasonings, and eggs. It describes different types of dressings such as oil and vinegar dressings, emulsified dressings like mayonnaise, and other varieties. It explains the concepts of temporary and permanent emulsions and how emulsifiers like eggs help combine oil and vinegar. Finally, it provides recipes for classic dressings like French dressing and mayonnaise as well as cooked salad dressing.

1. PREPARE VARIETY OF
SALAD DRESSING
Prepared by: Mechille E. Lugo

2. INGREDIENTS OF SALAD
DRESSING
• 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.
• Salad dressings are made primarily of oil and acid with
other ingredients added to modify the flavor or texture.

3. 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
INGREDIENTS OF SALAD
DRESSING

4. • 2. Vinegar- should have a good, clean sharp flavor. Most salad vinegar are about
5% acidity, but some range from 7-8%.
INGREDIENTS OF SALAD
DRESSING

5. 3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to vinegar in
some preparation.
INGREDIENTS OF SALAD
DRESSING

6. 4. Eggyolk – as essential
ingredient in mayonnaise and
other emulsifier dressings.
For safety, pasteurized eggs
should be used.
INGREDIENTS OF SALAD
DRESSING

7. 5. Seasoning and flavorings –
fresh herbs are preferable to
dried herbs. Other flavorings
include mustard, ketchup,
Worcestershire sauce and
various kinds of cheeses.
INGREDIENTS OF SALAD
DRESSING

8. 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.

9. 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.
TYPES OF SALAD DRESSINGS

10. 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 made with little
or no oil and with a starch
thickener.
TYPES OF SALAD DRESSINGS

11. • 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.

12. EMULSIONS IN SALAD
DRESSINGS
• The uniform mixture
of two unmixable
liquids, oil and
vinegar is called
emulsion.

13. 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.
EMULSIONS IN SALAD
DRESSINGS

14. 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.
EMULSIONS IN SALAD
DRESSINGS

15. 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.
EMULSIONS IN SALAD
DRESSINGS

16. STANDARD RECIPES
FOR SALAD DRESSINGS
A Standard Recipe is a tried and tested formula that consistently meets a
restaurant's standards of quality and yield.

17. “French Dressing”
• Ingredients:
• ½ teaspoon dry mustard
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon sugar, optional
• ¼ cup lemon juice or vinegar
• ½ cup salad oil
•
• Steps in preparation:
• Measure the dry seasonings into a bowl, add the vinegar or lemon juice, and dissolve them.
• Add the oil, mix well, and transfer to a jar. Shake well.
• Just before serving shake again to blend thoroughly.
STANDARD RECIPES FOR SALAD
DRESSINGS

18. • Ingredients:
• ½ teaspoon mustard
• ½ teaspoon salt
• ¼ teaspoon sugar pinch of pepper pinch of paprika
• egg
• cups salad oil
• tablespoon lemon juice or vinegar
•
• Steps in preparation:
• Measure seasonings into bowl. Blend, and add egg. Mix well.
• Gradually add the first ½ cup of the oil, almost drop by drop, beating well. Then add the lemon juice and the
rest of the oil slowly and continue beating all during these additions.
• Transfer to the covered refrigerator jar and store.
STANDARD RECIPES FOR SALAD
DRESSINGS

19. Cooked Salad Dressing
• Ingredients:
• 3 tablespoons flour
• 2 tablespoons sugar
• ½ teaspoon dry mustard 2 teaspoons salt
• 2 cups milk
• 1 egg
• 1/3 cup vinegar or lemon juice 2/3 cup fortified margarine
• Steps in preparation:
• Sift the flour, sugar, salt, and mustard, onto the top of a double boiler.
• Add ¼ cup milk and stir until smooth. Carefully add the remaining milk.
• Cook over low heat until the mixture thickens. Stir constantly.
• Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir occasionally.
• Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked mixture and cook until well blended.
• Remove from heat, add butter. While cooling beat with the rotary beater about twice for improved texture.
• Cool and store in a covered container.
STANDARD RECIPES FOR SALAD
DRESSINGS

20. 1. Emulsion is the uniform mixture of two _________ liquids, oil and vinegar is called emulsion.
2. Salad dressings are made primarily of _____and _____with other ingredients added to modify
the flavor or texture.
3. Cooked dressing uses _______ in addition to eggs.
4. Fresh lemon juice maybe used in place of or in addition to ____ in some preparation.
5. Basic ______ is a simple mixture of oil, vinegar and seasonings which is an example of
temporary emulsions.
6. Mayonnaise is an _____ dressing.
7. A simple oil and vinegar dressing is called _______ emulsion because the two liquids always
separate after being shaken.
8. Mayonnaise based dressings are generally ____ and creamy.
9. Less oil makes the dressing _____, while more oil makes it taste milder and oilier.
10. As essential ingredient in mayonnaise and other emulsifier dressings. For safety, ______
eggs should be used.
Fill in the blanks with the correct word or group of words. Write
your answer on your test notebook.

21. 1. Emulsion is the uniform mixture of two UNMIXED liquids, oil and vinegar is called emulsion.
2. Salad dressings are made primarily of OIL and ACID with other ingredients added to modify
the flavor or texture.
3. Cooked dressing uses STARCH in addition to eggs.
4. Fresh lemon juice maybe used in place of or in addition to VINEGAR in some preparation.
5. Basic VINAIGRETTE is a simple mixture of oil, vinegar and seasonings which is an example
of temporary emulsions.
6. Mayonnaise is an EMULSIFIED dressing.
7. A simple oil and vinegar dressing is called TEMPORARY emulsion because the two liquids
always separate after being shaken.
8. Mayonnaise based dressings are generally THICK and creamy.
9. Less oil makes the dressing TARTER, while more oil makes it taste milder and oilier.
10. As essential ingredient in mayonnaise and other emulsifier dressings. For safety,
PASTEURIZED eggs should be used.
Fill in the blanks with the correct word or group of words. Write
your answer on your test notebook.