Thanks Guy's ! I knew you would come across ! All of you are a wonderful source of info.
I'll try some of these.Thanks.
I'll try some of these.Thanks.
A lot of people don't realize that salad dressings, in many respects, are like sauces. There are a handful of basics, and many others built around them.
With sauces we have five (or is it seven---the French translation isn't clear) "mother" sauces from which all others stem. Well, all others if you exclude Asian, African, and some Balkan cuisines.
At any rate, with salad dressings the same syndrome applies. For instance, take a basic Buttermilk dressing. Toss in a whole bunch of black pepper. Lo! You now have Ranch Dressing.
The number one mother dressing is French (Lord, I hated to say that, but it's unfortunately true). If you can make a decent French dressing then there's a world of others open to you.
For example, to make a Chiffonade dressing start with a cup of French dressing. To it add 3 hard cooked eggs, finely chopped, 2 tablesoons each of pickled beets and green olives, finely chopped, and a tablespoon each of grated onion and finely choped parsley.
Add 2 tablespoons each of chili sauce and chopped hard cooked eggwhite to that same cup of French, along with a tablespoon of grated horseradish and 1/2 a small garlic clove, grated, and you have a Spanish dressing.
Add 1 tablespoon finely chooped shallots and a teaspoon of curry powder to the a cup of French and you have a Curry dressing.
Always tasty on other veggies is a Tomato dressing. To a cup of French add 1 cup canned solid pack tomatoes, well drained and finely chopped, 1 tablespoon finely chopped dill pickles, and 1/2 teaspoon prepared mustard.
And so it goes.
So, what is the magical French Dressing. It's really just a basic vinaigrette. Here's one version:
Sauce Vinaigrette
(French Dressing)
To 1/2 cup vinegar add 3/4 teaspoon salt and 1/4 teaspoon white pepper. Stir well and add 1 1/2 cups olive oil. Beat the dressing with a fork until it thickens and becomes cloudy, or shake it vigorously in a covered jar
Note that I just say vinegar, leaving the type unnamed. That's because 1. It doesn't matter; any vinegar works. And 2. you might determine the vinegar by the end dressing. For instance, if I were making a tarragon dressing, I'd start with tarragon vinegar, as well as adding fresh tarragon to the dressing.
Vieing for number one position as a mother dressing is mayonnaise. For the best mayo-based dressing you really should make your own. Having thus satisfied the foodies in the group, let me state that Hellman's does just as well.
Notice, too, that it's not really a mother though, because mayo is derived from---you guesed it---French dressing. But there are so many dressings based on mayo that it is, for practical purposes, a starting point.
With sauces we have five (or is it seven---the French translation isn't clear) "mother" sauces from which all others stem. Well, all others if you exclude Asian, African, and some Balkan cuisines.
At any rate, with salad dressings the same syndrome applies. For instance, take a basic Buttermilk dressing. Toss in a whole bunch of black pepper. Lo! You now have Ranch Dressing.
The number one mother dressing is French (Lord, I hated to say that, but it's unfortunately true). If you can make a decent French dressing then there's a world of others open to you.
For example, to make a Chiffonade dressing start with a cup of French dressing. To it add 3 hard cooked eggs, finely chopped, 2 tablesoons each of pickled beets and green olives, finely chopped, and a tablespoon each of grated onion and finely choped parsley.
Add 2 tablespoons each of chili sauce and chopped hard cooked eggwhite to that same cup of French, along with a tablespoon of grated horseradish and 1/2 a small garlic clove, grated, and you have a Spanish dressing.
Add 1 tablespoon finely chooped shallots and a teaspoon of curry powder to the a cup of French and you have a Curry dressing.
Always tasty on other veggies is a Tomato dressing. To a cup of French add 1 cup canned solid pack tomatoes, well drained and finely chopped, 1 tablespoon finely chopped dill pickles, and 1/2 teaspoon prepared mustard.
And so it goes.
So, what is the magical French Dressing. It's really just a basic vinaigrette. Here's one version:
Sauce Vinaigrette
(French Dressing)
To 1/2 cup vinegar add 3/4 teaspoon salt and 1/4 teaspoon white pepper. Stir well and add 1 1/2 cups olive oil. Beat the dressing with a fork until it thickens and becomes cloudy, or shake it vigorously in a covered jar
Note that I just say vinegar, leaving the type unnamed. That's because 1. It doesn't matter; any vinegar works. And 2. you might determine the vinegar by the end dressing. For instance, if I were making a tarragon dressing, I'd start with tarragon vinegar, as well as adding fresh tarragon to the dressing.
Vieing for number one position as a mother dressing is mayonnaise. For the best mayo-based dressing you really should make your own. Having thus satisfied the foodies in the group, let me state that Hellman's does just as well.
Notice, too, that it's not really a mother though, because mayo is derived from---you guesed it---French dressing. But there are so many dressings based on mayo that it is, for practical purposes, a starting point.
Brook,
Great dressing ideas- the Parmesan Dressing to me sounds fantastic!
I worked at Dunham Woods Riding Club in Wayne, Illinois as a 20 yr. old, and like all country clubs they had "their preferred taste". (this is the club I've mentioned before where I learned the unique draw to 1.) major grey's chutney and 2.) added horseradish to SWEET whipped cream as prime rib condiments!) and their "club recipe" that the chef was forced to make subbed canned condensed tomato soup for the catsup in their French Dressing. They also had a delicious sweet, clear poppyseed dressing that was made with of all things- light corn syrup!
Great dressing ideas- the Parmesan Dressing to me sounds fantastic!
I worked at Dunham Woods Riding Club in Wayne, Illinois as a 20 yr. old, and like all country clubs they had "their preferred taste". (this is the club I've mentioned before where I learned the unique draw to 1.) major grey's chutney and 2.) added horseradish to SWEET whipped cream as prime rib condiments!) and their "club recipe" that the chef was forced to make subbed canned condensed tomato soup for the catsup in their French Dressing. They also had a delicious sweet, clear poppyseed dressing that was made with of all things- light corn syrup!
I'm gonna do a search, Kevin, cuz it doesn't surprise me that light corn syrup was part of a poppy seed dressing. Most of those I've seen used either that or honey as a major constituent.
I think the real secret of any poppy seed dressing is to dry roast the seeds until they give off an aroma. That releases the oils, which, in turn, flavor the dressing.
I think the real secret of any poppy seed dressing is to dry roast the seeds until they give off an aroma. That releases the oils, which, in turn, flavor the dressing.