Scribd
Upload
8 views

Vinaigrette

The document discusses the growing importance of salads in modern catering, emphasizing their role in healthier eating and as alternatives to vegetables during certain seasons. It outlines various types of salad dressings, categorizing them into four basic types and providing recipes for each. Additionally, it details numerous variations of dressings based on vinaigrette and mayonnaise, highlighting their versatility and appeal in catering establishments.

Uploaded by

akossiwakeke75
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
8 views

Vinaigrette

The document discusses the growing importance of salads in modern catering, emphasizing their role in healthier eating and as alternatives to vegetables during certain seasons. It outlines various types of salad dressings, categorizing them into four basic types and providing recipes for each. Additionally, it details numerous variations of dressings based on vinaigrette and mayonnaise, highlighting their versatility and appeal in catering establishments.

Uploaded by

akossiwakeke75
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

Salads, Salad Dressings and Cold Sauces

There is no doubt that in the past ten years or so the availability and service of all kinds of salads in every
type of catering establishment has gained a now long overdue importance. Modern catering, with an
emphasis on healthier eating and the desire for lighter, more balanced meals, has made the service of
salads at all meal times very popular.

Particularly in the early part of the year, when most fresh vegetables are not yet available or very expensive,
many types of salads could and should take the place of vegetables as an accompaniment to all types of hot
and cold dish. It would be ridiculous to serve frozen vegetables at that time of the year when fresh salads
could take their place, often at a fraction of the cost. The variety of salads available almost all the year round
is considerable. If we then vary their dressings and presentations we can satisfy the taste of most of our
guests without much repetition.

SALAD DRESSINGS

A good salad needs a good dressing to bring out the best flavour, and in the list below we find one or more
suitable to any salad we care to produce. To help with this, we differentiate between four basic dressings
types, with many variations on the basic theme. These four are :

 Vinaigrette and its variation


 Mayonnaise-based dressing and its variations
 Acidulated cream and its variations
 Scandinavian sweet and sour dressing

Most, but not all of the variations of dressing are based on the vinaigrette, others on mayonnaise. Some are
based on cream, sour cream, or latterly crème fraîche and yoghurt. Even the sweet and sour Scandinavian
dressing is getting very popular, as it adds a distinctive new taste to salads.

Formule of classic vinaigrette

Ingredients (for an average of 24-30 portions) Method

750 ml olive oil or other vegetable oil* Place vinegar into a china bowl
250 ml vinegar of your choice* Add salt and pepper and dissolve
1 tsp sugar Beat in the oil gradually until it forms an emulsion
1 tsp salt 1 tsp white ground pepper Place into bottle with perforated top for sprinkling on
salad
Always shake bottle well before use
*Vinegars :
White wine vinegar *Oils
Red wine vinegar Extra Virgin olive oil
Strawberry vinegar Fine Virgin olive oil
Raspberry vinegar Virgin olive oil
Cider vinegar Sound oil.
Malt vinegar Walnut oil
Rice wine vinegar Hazelnut oil and others
Distilled vinegar
Light and dark balsamic vinegars of various age
Spiced vinegars

Dressings Based on Vinaigrette


Lemon Dressing As above, using half the amount of lemon juice, in place of vinegar
English (Mustard) Dressing As for vinaigrette, with the addition of 2–3 tsp of English mustard
French (Mustard) Dressing As for vinaigrette, with the addition of 3–4 tsp of French mustard
Herb Dressing As for vinaigrette, with the addition of 3–4 tsp freshly chopped herbs
(one of a type or a mixture of several according to season)
Marseillaise Dressing As for vinaigrette, with the addition of 3–4 tsp of garlic paste
Swiss Dressing Cut 150 g of green bacon cut into small dice, fry until golden brown,
add vinegar to hot pan then mix with oil and other ingredients of
basic vinaigrette
Tomato Dressing Add 150 g of raw tomato concassé to basic vinaigrette recipe
Paprika Dressing Gently heat/cook 50 g of sweet paprika powder in little of the oil, cool,
then mix with the rest of the oil and other ingredients of basic
vinaigrette
Gasconne Dressing As for Marseillaise with the additions of garlic fried bread croutons
Anchovy Dressing Paste 4–6 fillets of anchovy and add to basic vinaigrette recipe
Plaza Dressing English Mustard Dressing with the addition of little Tabasco sauce and
chutney
Chiffonnade Dressing Vinaigrette with the addition of chopped, hard-boiled egg, and
chopped parsley and fine brunoise of beetroot
Roquefort Dressing Add 100 g of Roquefort cheese, pressed through a sieve, to the basic
vinaigrette
St Regis Dressing English Mustard Dressing with the addition of little Worcestershire
sauce and a tsp of paprika

Other
American Dressing Place 2 yolks of egg in a bowl, add the following tsps to bowl: 3 of salt, 1
of ground white pepper, 1 of sugar, 2 of English mustard, 4 of sweet
paprika powder, 1 of Worcestershire sauce. Mix well, add 250 ml of the
vinegar and 750 ml of the oil of your choice, mix well
Cream Dressing Mix four parts of fresh double cream with one part of wine vinegar, salt
and pepper, and a little sugar to taste
Cream Mustard Dressing Mix four parts of fresh cream with one part of wine vinegar, and 3 tsp of
French mustard plus salt and pepper
Escoffier Dressing To one litre of mayonnaise add the juice of half a lemon, a dash of
Worcestershire sauce and Tabasco and sweet paprika powder
Thousand Island Dressing To one litre of mayonnaise add a 150 g mixture of small 0.5 cm dice of
red and green peppers, 250 ml single cream, flavour with Tabasco
sauce
Chatelaine Dressing Mix equal amounts of fresh cream and mayonnaise, flavour with lemon
juice and salt and pepper
Russian Dressing To one litre of mayonnaise add the following: 2 tsp finely chopped
beetroot, 2 tsp diced red and 2 tsp diced green peppers, plus a tsp each
of finely chopped parsley and chives. Plus 2 tbsp of caviar
Dill Dressing To a litre of mayonnaise add 150 g freshly chopped dill, 250 ml single
cream and some lemon juice, salt and pepper
Italian Dressing To one litre of mayonnaise add 250 ml single cream, 100 g of ketchup
and 150 g of tomato concassé and freshly chopped herbs
Scandinavian Dressing Dissolve 1 litre of wine vinegar with 1 litre of caster sugar overnight or
bring mixture to boil and cool. When cold add 125 ml of oil of your
choice, pour over salads with chopped dill, parsley or chives

You might also like