 1st
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The Restaurant
at The Egremont Inn
South Egremont, Massachusetts
Salad Dressings and Terms
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Egremont Inn
The Egremont
Inn on VirtualCities.com
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The Restaurant at The Egremont Inn
P.O. Box 418
10 Old Sheffield Road
South Egremont, MA 01258
(413) 528-2111
Toll Free:
(800) 859-1780 |
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Salad dressings are flavorful
blends of specific acids and oils used to dress up a wide variety
of foods.
| Common
Vinegars Used as Salad Acids |
Common
Sources of Citrus and Vegetable Acids for Salads |
Commonly
Used Salad Oils |
|
White
wine vinegar
Red wine vinegar
Sherry vinegar
Champagne vinegar
Balsamic vinegar
Tarragon vinegar
Malt vinegar* |
Orange
Grapefruit
Lime
Lemon
Tomato |
Olive
oil, both Extra Virgin and Pure
Sesame Oil
Vegetable Oil (generally a blend)
Walnut oil |
| *
Most commonly used as a condiment. One would rarely see it used
in salad dressing.
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| It
is the flavor and strength of the vinegar that you are after,
not the sharpness. If the vinegar is sharp, use more oil. If one
acid is very strong, dilute the flavor by adding a second acid. |
Emulsion
A mixture of 2 or
more liquids, one of which is a fat or oil and the other of
which is water-based, so that tiny globules of one are suspended
in another. |
Recipes
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The Guiding Principle
When a dressing does
not have a sharp bite, a bitter edge, or an oily feel in the
mouth, the balance is correct. |
The general ratio of 1
to 3
1 part acid to 3
parts oil. The ratio varies according to the strength and
acidity of the particular vinegar or citrus juice. It is also
dependant upon the heaviness of the oil. If the oil is heavy,
like a nut oil, or is a high-quality extra virgin olive oil,
then one should consider using less oil. |
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