266 Part 3 Ingredients, Preparation, and Presentation
derived from a variety of different sources
or methods of preparation. Each source or
method lends a unique flavor or texture to
that ingredient. This range of choices allows
chefs to customize the dressing to the salad.
Oils Oil makes up the bulk of most salad
dressings; so good quality oil is essential for
making a good vinaigrette, mayonnaise, or
dressing. Oil is an excellent carrier for the
flavors of other ingredients in the dressing or
contributes its own flavor. Oils can be classi-
fied as either neutral or flavored. Neutral oils
are manufactured to be essentially flavor-
less and are interchangeable in recipes. The
Recipe No. Name Category
16.4 Mayonnaise Dressings,
emulsified
Yield Portion Size No. Portions
1 1⁄2 pt.
(720 mL)
1 fl. oz. (30 mL) 24
US
Quantity
Metric
Quanity
Ingredient PHF (TCS)
2 fl . oz. 60 mL pasteurized egg yolks •
2 Tbsp. 30 mL vinegar
1 tsp. 5 mL dry mustard
1 pt. 480 mL salad oil
to taste salt
to taste white pepper
to taste lemon juice (optional)
as needed water
Method CCP
1. Combine yolks, vinegar, and mustard in a bowl.
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. Cool to 41°F (5°C) or below within 4 hours and hold until service. CCP
Portion (g) Calories Fat (g) Protein (g) Carbohydrate (g) Cholesterol (mg) Sodium (mg) Fiber (g)
24 169 18.79 0.44 0.20 25.40 50.08 0.03
general term salad oil refers to neutral oils.
Flavored oils are extracted from flavorful
ingredients that contribute their unique
flavor to the products with which they are
mixed, 16-10.
Vinegars The name vinaigrette is derived
from vinegar, which gives this cold sauce
its most pronounced flavor. Vinegar was
originally made from fermented barley juice,
wine, or apple cider. Today, many varieties
and flavors of vinegar are available. Some
vinegars are made from specific varieties
of wine or others are flavored with fruits or
herbs. The acidity of commercially produced