PREPARE VARIETY OF

SALAD DRESSING
Prepared by: Mechille E. Lugo
 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.
 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
 INGREDIENTS OF SALAD
DRESSING
• 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
3. Lemon Juice – fresh lemon juice maybe used in place of or in addition to vinegar in some
preparation.
 INGREDIENTS OF SALAD
DRESSING
4. Eggyolk – as essential
ingredient in mayonnaise and
other emulsifier dressings. For
safety, pasteurized eggs should
be used.
 INGREDIENTS OF SALAD
DRESSING

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.
 TYPES OF SALAD DRESSINGS

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
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.
• 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.
 EMULSIONS IN SALAD
DRESSINGS
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

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
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
A Standard Recipe is a tried and tested formula that consistently meets a restaurant's
standards of quality and yield. 
 STANDARD RECIPES FOR SALAD
DRESSINGS
“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
• 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
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.
 Fill in the blanks with the correct word or group of words. Write
your answer on your test notebook.
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.
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.