Salad dressing
Salad sauces are used to make salads more palatable, for an enhanced flavor note (e.g. spicy, sweet and sour, fruity) and to combine the ingredients.
The most common salad dressing is a mixture of vinegar and oil , French. Vinaigrette that is refined with other ingredients according to a classic recipe and goes well with green salads and raw ingredients. Since vinegar and oil do not easily combine, both are mounted in order to obtain a creamy sauce - an emulsion . If this emulsion is to be more stable, additional ingredients must be added that serve as an emulsifier , but also bring flavor properties to the salad dressing, such as mustard or garlic .
There are also salad dressings based on dairy products and mayonnaise . These are naturally creamier because the basic products are already an emulsion. Salad sauces based on yoghurt have a mildly sour taste, are somewhat thicker and are therefore also ideal as a dip. Sweet cream is also used for velvety, delicate and sour cream or buttermilk for a sour taste and crème fraîche for a creamier emulsion.
Salad dressings get a sour note by adding vinegar , wine or lemon juice . In order to obtain a fruity taste, fruit juice, e.g. B. apple, grape or orange juice can be used, for fruity-sour z. B. Lime Juice . The fruit juices can even completely replace the usually obligatory vinegar.
In addition, the following can be added:
- Spices for the spiciness of the sauce (spicy or sweet)
- Liquid seasoning for the spiciness of the sauce
- Herbs for flavor refinement, minerals and vitamins
- Tomato paste for flavor and red hue
Salad sauces are also 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, in the sense of preparation, preparation, coating, finishing , decoration or cladding), which in the USA is usually only used in conjunction with a characterizing addition (e.g. French, Italian, ranch or Caesar Dressing) is increasingly replacing the term salad sauce in German usage. In British English, only the vinaigrette is generally referred to as (French) dressing. In particular, the names of over retail in bottles, sachets or sold as a spice mix salad dressings included in the style of Foreign branding often the word dressing , but also in private households is dressing as a modern, progressive and above all (pseudo) international synonym for any salad dressing used. While in the USA dressing is used to describe a variety of cold sauces, which are also used as dip , spread (e.g. on hamburgers and sandwiches ) or for meat (e.g. ranch dressing ) and fish (e.g. Louis Dressing) can be used, German use is limited to salad dressings. A bearnaise sauce , tartar sauce , aioli or tzatziki would in German , otherwise hardly than in the US as a dressing are called. Some well-known dressing names are French dressing , Italian dressing , ranch dressing, and Thousand Island dressing .