Salad Dressings Menu

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Sauces for salads are often called “dressings”. The concept of salad dressing varies across cultures. In Western culture, there are two basic types of salad dressing: Vinaigrette or Creamy dressings. Wikipedia

vinaigrettes

 

creamy dressings

 

other

 

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Click the around all my salads for more fantastic dressings; not all my dressings have their own posts.

8 thoughts on “Salad Dressings Menu”

  1. Frances Tinney

    This is like my mother made but, I had no measurements.
    We lived in Germany 2 years and they made a salad dressing with vinegar, sour cream, chopped parsley, thin onion bits, and I know they diluted the vinegar because the German vinegar stronger than what we usually buy here. I can never get the dressing to taste the way it did there. Any ideas would be appreciated. Thanks for sharing!

    Reply
    • FrugalHausfrau

      Francis, I just happened to be reading a cookbook earlier this morning. I had come across a dressing that interested me, and it sounds kind of like what you are describing. This recipe was over a simple leaf lettuce garnished with green onions and hard cooked egg slices.

      Now, it did not specifically call for sour cream: it uses heavy cream and vinegar. My thought is that maybe some of the reason your dressing does not taste like the dressing from Germany is because the sour cream is probably different there than here in the US. In this dressing, it calls for heavy cream and vinegar, which I think together would give you that sour cream type of a taste, and the vinegar would slightly thicken the cream. It also has sugar, which will give it the signature sweet/tart tang that you often see in these German dressings.

      It does call for dry mustard powder which is something I see in so many German dressing recipes (as well as in many old fashioned recipes before everyone seemed to change to Dijon.) You did not mention this ingredient but that might be something that could be lacking in your experiments? I’m a huge fan of mustard powder and use it in a lot of my dressings, dressings for salads and for potato salad and several of my coleslaws.

      It doesn’t specifically call for onion, probably because it mentions chives instead, but I don’t think there’d be any issue in adding onion to it.

      I’ll jot it down the recipe here; maybe this will be along the lines of what you’re looking for or at least give you some more ideas to pursue.

      1/3 cup of heavy cream
      2 tablespoons white wine or tarragon vinegar
      2 to 3 teaspoons sugar
      1/4 teaspoon dry mustard powder
      1/2 teaspoon salt
      1/8 teaspoon of white pepper
      Finely chopped chives or parsley, optional

      Combine ingredients. except for parsley or chives, with a whisk, adjusting sugar to the tartness of the vinegar. Whip until quite foamy, then add in parsley or chives and pour over the salad.

      I hope this helps! I was intrigued by it and had ear marked to give it a try!

      Mollie

      Reply
  2. A_Boleyn

    I grew up with a salad dressing of vinegar and oil … maybe some salt and pepper. That’s it. No wonder that I didn’t eat salads until my 20’s when I first visited a Magic Pan and discovered Caesar salads. So many interesting ideas. Thank you.

    Reply

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