Chapter 16 Salads and Dressings 265
Mustard and vinegar play a supporting
role in creating an emulsion, therefore,
measurement of them need not be exact.
They are often added to taste.
Creating Emulsifi ed Dressings with the
Mayonnaise Technique Once you have
mastered the technique for making mayon-
naise, you will be able to create any emul-
sified dressing with the same technique
for creating an emulsion. Most recipes for
emulsified dressings incorporate additional
ingredients in the emulsion besides egg
yolks and oil. Herbs, spices, and cheese are
commonly included. The consistency of
most emulsified dressings is thinner than
mayonnaise, a result of added liquid or
using whole eggs rather than just yolks.
Ingredients for Dressings
All dressings include oil, vinegar, and
often mustard in their list of ingredients.
However, each of these ingredients can be
technique
Preparing Mayonnaise
Preparation of mayonnaise and emulsifi ed
dressings can be done by hand, with an electric
mixer, or in a food processor. However it is done,
the same basic procedure is followed:
1. Place egg yolks, mustard, and vinegar in a
bowl and whip to combine them well.
2. While constantly whipping the yolk mixture,
add the oil in a thin stream.
3. Continue to whip and add oil simultaneously
until all the oil is incorporated.
4. Adjust consistency by thinning with a small
amount of water or lemon juice if needed.
5. Season with salt and pepper. Adjust acidity with
additional vinegar or lemon juice if needed.
6. Refrigerate immediately.
Pasteurized Egg
Products
Traditionally, mayonnaise and salad
dressings have been prepared with fresh shell
eggs. However, the danger of salmonella
bacteria that is found in eggs and poultry has
made the use of raw eggs ill-advised and in
most areas illegal. In most places, the sanitation
codes prohibit foodservice operations from
serving dressings made with raw eggs. Because
of this, many varieties of pasteurized egg
products have become available. Processed
refrigerated or frozen, whole eggs, yolks, or
whites; these products should be used instead
of raw eggs to ensure the safety and shelf life of
the fi nished dressing.
SANITATION SANITATION
SAVVY