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Salad Dressings.

When a dressing is used on the salad it has two sensory effects on the salad. One effect is visual while the other effect is of the taste of the salad.
The salad dressing is visual in that it imparts a freshly picked and rinsed appearance to the salad which makes it look appetising. This is more so when the salad is a garden salad or a fresh vegetable salad.
Whilst the blending of the salad dressing allows for the addition of subtle, pleasing flavours of herbs and spices. These plus the flavours of the salad ingredients ensure that each mouthful has a slightly different yet pleasant taste in the mouth and on the tongue.
A dressing can be as simple as a mixture of an oil, vinegar, or lemon or lime juices, salt and pepper. To more complex mixtures containing an oil or sour cream, vinegar, lemon or lime juices, mustard or horseradish, herbs and spices, salt and pepper, and eggs or egg yolks. The dressing can be cooked or uncooked, though uncooked dressings are used more often than cooked dressings.
There are two basic styles of dressing the Vinaigrette which is thin and very fluid. and the Salad creams which is slightly thick and not so fluid.
A vinaigrette in its most basic form is a blend of a salad oil, vinegar with salt and pepper.
The salad cream in its most basic form is a vinaigrette plus the addition of mustard and egg yolks.
It is from these two basic types that the majority of salad dressings are created from though there are other salad dressings that do not follow these basic types in ingredients nor method of preparation yet achieve the same results for the salad – To look appetising and leaves a pleasant taste in the mouth.
Since home-made salad dressings contain no additives to enhance the flavour,or  assist in emulsification or to extend their shelf life and to improve their colour, will be found to have a taste that is different to shop bought factory produced salad dressings. They will be found to have a cleaner, fresher taste to them as they are made fresh and to suit each salad that is made.
When making salad dressings use either a wine vinegar or lemon juice or lime juice as these give a more pleasing taste than normal white vinegar.
The type of vinegar used in the dressing will alter the taste of the dressing. So besides wine vinegars try balsamic vinegar or apple cider vinegar or a good malt vinegar.
In a vinaigrette dressing the ratio of oil to vinegar is about three (3)parts oil to one (1) part vinegar.
Where a salad calls for a mayonnaise dressing in the recipe the mayonnaise can be substituted by a cooked salad cream.

Basic Vinaigrette.
Ingredients.
3 tablespoons ( 60ml ) Salad Oil.
1 tablespoon ( 20ml ) White Vinegar
½ teaspoon ( 2.5ml ) each of – Salt – Pepper.
Method,
Mix the salt and pepper in to the oil then add the vinegar. Mix in well.
Note; – The best way to prepare this dressing is to place the ingredients in a screw top jar or in to a bottle and give it a really good shake so that everything is mixed together very well.

Basic Mayonnaise.
Ingredients.
¼ pint ( 150ml ) Salad Oil.
1 tablespoon. ( 20ml ) White Vinegar.
1 teaspoon ( 5ml ) each of – Lemon juice – made Mustard.
½ teaspoon ( 2.5ml ) each of – Salt – Pepper.
3 Egg yolks.

Method. By hand.

1) Beat the yolks then add the salt, pepper, and mustard then beat well.
2) Add the oil drop by drop and whisk in well. Stop every so often to check that the oil is blending in well. Continue till all the oil has been added.
3) Add the lemon juice and vinegar and stir in well.
4) Place in the refrigerator until required.

Method. By Food Processor.

1) Place the egg yolks, salt, pepper, and mustard in the processors bowl and process a few seconds.
2) With the motor running pour the oil in gradually ensuring that each addition has been absorbed before adding more.
3) When all the oil has been incorporated add the vinegar and lemon juice and mix in.

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Replies to This Discussion

Salad Cream 
Ingredients.
1 ½ cups (375ml ) Milk.
1/3 cup ( 80ml ) Vinegar.
¼ cup ( 60ml ) melted Butter.
1 ½ tablespoons ( 30ml ) plain Flour
1 tablespoon (20ml ) Sugar.
2 teaspoons ( 10ml ) Mustard powder.
1 teaspoon ( 5ml ) Salt.
2 Egg yolks.
Method.
1) Combine the dry ingredients in the top of a double boiler.
2) Add the egg yolks, butter then blend well together then add the milk and mix in well, smoothing out any lumps.
3) Gradually stir in the vinegar.
4) Cook stirring constantly till thick. {Use milk or vinegar to thin to desired consistency.}
5) Allow to cool, chill before using.

I missed that post in June - I need to try that.

I must admit sometimes I am lazy, with fresh lettuce and fresh tomatoes I may add only cream with it !

Thank you so much for sharing with us!

I use Italian dressing because I am lazy as well :P

"the kraft products are awesome " http://www.kraftrecipes.com/cooking-tips/foodbasics/saladcenter/sal...

Hope Kraft products maybe as you say "awesome" but they are also loaded with chemicals.

That's true :(

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