Other Dressings

Cooked salad dressing is similar in appearance to mayonnaise, but it has a more tart flavor, while mayonnaise is richer and milder. Cooked dressing is made with little or no oil and with a starch thickener. It may be made in the kitchen or purchased already prepared. Formerly, it was little used in commercial kitchens because of its strong flavor and tartness, but now it is preferred to mayonnaise in some regions.

You will find in many cookbooks a great variety of dressings based on neither mayonnaise nor oil and vinegar.They include dressings based on sour cream and on fruit juice and yogurt (for fruit salads), and low-calorie dressings that appeal to the dieter. The important thing to remember is that these dressings should have well-balanced flavors with a pleasant tartness, and they should harmonize with and complement the salad with which they are served.

Sour Cream Fruit Salad Dressing

Ingredients

Procedure

Currant jelly Lemon juice Sour cream

Per 1 ounce:

Calories, 60; Protein, 1 g; Fat, 5 g (74% cal.); Cholesterol, 10 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 15 mg.

1. Place the jelly and lemon juice in a stainless-steel bowl. Set over hot water or low heat and stir until melted.

2. Remove from heat and beat in the sour cream a little at a time. Chill the dressing.

Variation_

Yogurt Fruit Salad Dressing

Prepare as in basic recipe, using 1 cup (250 mL) sour cream and 3 cups (750 mL) plain yogurt.

Cooked Salad Dressing

Yield: 2 qt (2 L)

U.S.

Metric

Ingredients

4 oz

125 g

Sugar

1.

4 oz

125 g

Flour

2 tbsp

30 mL

Salt

2.

2 tbsp

30 mL

Dry mustard

3.

14 tsp

1 mL

Cayenne

4

4

Eggs

4.

4

4

Egg yolks

3 pt

1.5 L

Milk

Mix the sugar, flour, salt, mustard, and cayenne in a stainless-steel bowl.

Add the eggs and yolks and beat until smooth.

Place the milk in a saucepan and bring to a simmer. Be careful not to scorch it.

Gradually beat about half the milk into the egg mixture. Then return the mixture to the saucepan. Cook over low heat, stirring constantly, until very thick and no raw flour taste remains.

4 oz 125 g Butter

12 floz 375 mL Cider vinegar

6. Remove from heat and stir in the butter.

7. When the butter is melted and mixed in, stir in the vinegar.

8. Immediately transfer the dressing to a stainless-steel container. Cover and cool.

Continue reading here: Honey Lemon Dressing

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