Salad#Dressings

Salad dressings are used to make salads more palatable (eg, spicy, sweet and sour, fruity) for an extended flavor and the ingredients together.

Probably the most common salad dressing is a mixture of oil and vinegar, French Vinaigrette, which is according to the classic recipe flavored with other ingredients and suits green salad and raw ingredients. Because oil and vinegar do not combine readily, both are instead fixed to obtain a creamy sauce, an emulsion. If this emulsion to be stable, but need other ingredients are added, which are used as an emulsifier in salad dressing also bring flavor characteristics with them, such as mustard or garlic.

In addition, there are also dressings based on milk products and mayonnaise. These are creamy in nature, because the basic products already represent an emulsion. Salad dressings to yoghurt base have a mildsäuerlichen basic tastes are slightly thicker and are therefore ideal as a dip. Is also used sweet cream for velvety, mellow and sour cream or buttermilk for sour taste and sour cream for a sämigere emulsion.

An acidic grade of salad dressings obtained by the addition of vinegar, wine, or lemon juice. Can obtain a fruity flavor and fruit juice can be used, for example, apple, grape or orange juice, for fruity- sour eg lime juice. The fruit juices can completely replace the usually obligatory even vinegar.

In addition may be added:

• Spices for the spiciness of the sauce (spicy or sweet)
• Liquid seasoning for the spiciness of the sauce
• Herbs for more flavor, minerals and vitamins
• Tomato paste for flavor and red color

Salad dressings also be served with salads with cooked ingredients, such as potatoes, pasta, meat and sausage or vegetables, such as beans, asparagus or artichokes.

The American term Dressing (English, for the purposes of preparation, processing, coating, finishing, decoration or disguise), in the U.S. because of the ambiguity of the word usually only in conjunction with a characterizing additive (eg, French, Italian, Ranch or Caesar dressing) is used, replaced in the German language, increasingly the term salad dressing. In British English, only the vinaigrette is called (French) dressing in general. In particular, the names of over retail in bottles, sachets or sold as a spice mix salad dressings often contain the style of the Foreign branding the word dressing, but also in private households dressing is as a modern, progressive and above all ( pseudo-) international synonym for any salad dressing uses. As is known in the United States with a variety of dressing cold sauces, also known as a dip, spread (e.g., on hamburgers and sandwiches ) and for meat (eg ranch dressing ), and fish (for example, dressing Louis ) can be used, the German use on salad dressings limited. A bearnaise sauce, tartar sauce, aioli or tzatziki would be in German, unlike in the U.S., hardly be called dressing. Some well-known species are the dressing French dressing, Italian dressing, ranch dressing or Thousand - Iceland - dressing.