2. 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 to taste. Less oil
makes the dressing more tart,
while more oil makes it taste
milder and oilier.
3. 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.
4. 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.
6. 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.
7. 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.
8. 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.
