This cookbook lists 1000 no-cook salad dressings by combining 10 bases with 10 flavouring techniques and 10 additives.
Salad Dressing – A Primer : Salad dressings are Salad Sauces, which make a salad taste extra delicious. Oil / lemon juice / vinegar / Soya sauce & Salt were some of the earliest salad dressings. Later, a variety of spices were mixed into these basic dressings. Sesame seed paste ( tahini) is used as a dressing and dip across the Middle east, Soy sauce is used across the far east and soy sauce mixed with mayonnaise is popular in
Emulsion is a mixture of liquids, which normally do not mix - like oil and vinegar. They can be temporarily mixed by whisking them together - but they soon separate. If whisked together using a 'glue' like egg yolk, mustard powder, agar gum etc, they remain 'stuck' as a creamy emulsion. Mayonnaise and vinaigrette are emulsions.
Mayonnaise Variations :
Local oils / vinegars / additives are used across the world to produce variations of mayonnaise. Rice vinegar & soy sauce is added to mayo in
1. Mix in dressing just before serving as most dressings make salads wilt .
2. If you plan to store the salad, do so without dressing.