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Dressings are a cold sauce used to add or enhance flavour in salads. They also give the salad a pleasing mouthfeel.
Dressings may be:
mixed through the salad ingredients, by gently stirring or tossing, or
poured over the top of the ingredients so only some of the ingredients are coated.
The difference between a dressing and a cold sauce is the dish they are served with, rather than the dressing or sauce itself. ‘Dressing’ is only used in the context of a salad. A cold sauce is served with other types of dishes.
Vinaigrette and mayonnaise are the most common types of salad dressings. Both are emulsions (blends) of oil and water.
Vinaigrette
Vinaigrette
Vinaigrette is a combination of oil and vinegar. It is a water-in-oil emulsion. That means that there is more oil than water (or water-based liquid such as vinegar). The standard proportions are three parts oil to one part vinegar. It forms a temporary emulsion: the oil and vinegar only stay mixed together for a short time. Therefore, you need to mix it just before you use it.
Vinaigrette is a light, thin dressing. The oil lets it evenly coat salad leaves and vegetables that have a large surface area. Because it is light, it suitable for delicate leaves.
Although the name vinaigrette comes from the French word for vinegar, other acid liquids, such as lemon juice, may be used instead of, or as well as, vinegar. Other flavouring ingredients, such as salt, pepper, herbs, garlic may also be added. It is also called ‘French dressing’.
Mayonnaise
Mayonnaise
Mayonnaise is oil droplets suspended in a base of egg yolks, lemon juice or vinegar, water and often mustard. It is an oil-in-water emulsion (there is more water than oil). Mayonnaise is a stable emulsion because the egg yolks contain a natural emulsifier called lecithin which holds the oil and water together.
Mayonnaise is a rich, thick, creamy sauce. It is either off-white or pale yellow in colour. It is used to dress salads containing more robust ingredients. It is also used in sandwich fillings and as a dip for raw vegetables, seafood and French fries.
Mayonnaise is the basis of many other sauces and dressings. For example:
Tartare sauce
Tartare sauce
Chopped capers, gherkins and parsley are added to mayonnaise.
Remoulade sauce
Remoulade sauce
Chopped capers, gherkins, parsley and anchovies are added to mayonnaise.
Other dressings and cold sauces
Other dressings and cold sauces
There are many dressings and sauces which are served cold, apart from vinaigrette and mayonnaise. They include:
salsa verde
coulis
pesto
skordalia
mint sauce
romesco
aïoli.
Aïoli
Aïoli
Aïoli is a garlic mayonnaise. The garlic and salt are pounded together before the egg yolks and the oil are beaten in. In Provence, France, where aïoli comes from, it is traditionally served with poached salt cod, other fish and seafood, beef, chicken, potatoes and beetroot.
Coulis
Coulis
A coulis (pronounced ku lee) is a sauce thickened by its main ingredient. Coulis are made from cooked and softened vegetables and fruits puréed with liquid. Additional seasonings may be added but coulis are usually kept simple to keep the flavours pure. They are typically a thin consistency.
A vegetable coulis is used on meat and vegetable dishes. A fruit coulis is mostly used on desserts.
Examples of coulis are: tomato coulis, roasted red pepper coulis, and raspberry coulis.
Mint sauce
Mint sauce
Mint sauce is a classic sauce in New Zealand
Pesto
Pesto
Pesto is a thick sauce, made by pounding herbs, nuts and cheese, then slowly adding oil. The classic is pesto alla Genovese, from Genoa in Northern Italy, made with basil, pine nuts, pecorino and parmesan cheeses, salt and olive oil.
Innovative cooks have varied the pesto ingredients, using other herbs, such as parsley, rocket, or coriander, other nuts, such as walnuts, almonds or hazelnuts, and other cheeses, such as Asiago, along with other flavourings, such as red pepper.
Traditionally pesto is served with pasta or fish. However, it has many other uses, including spread on bread, and as a vegetable dip.
Romesco
Romesco
Salsa romesco originated in Catalonia, Spain. It has many variations. Normally it is a pounded mixture of roasted tomatoes and garlic, toasted almonds, pine nuts and/or hazelnuts, red peppers, paprika and vinegar. It often includes fried bread and wine. Romesco is a thick, smooth paste often served with seafood.
Salsa verde
Salsa verde
Salsa verde literally means ‘green sauce’ in Spanish and Italian. In French, it is called ‘sauce verte’.
In European cuisine, salsa verde is a sauce based on finely chopped green herbs. Although it is a classic sauce, there are many variations. The herbs may be parsley, coriander, mint, basil, tarragon and/or sorrel. Oil and vinegar bind them together. Other ingredients, such as capers, garlic, and anchovies, may also be added. It is a versatile sauce and may be served as a dip or alongside potatoes, lamb, chicken and fish.
Hot tip: In Mexican cuisine, salsa verde is a different sauce. There, it is a spicy green sauce based on tomatillos and green chillis.
Skordalia
Skordalia
Skordalia, also called skordhalia, or skorthalia, is a Greek garlic sauce. Olive oil is added drop by drop to a pounded mixture of garlic, almonds or walnuts, salt, soaked white bread or mashed potato. Some vinegar is added at the end. The result is a thick purée.
It is usually served with fried or poached fish, and fried or boiled vegetables.
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