Chapter 19 Salads and Dressings 311
Creating Emulsified Dressings with the
Mayonnaise Technique Once you have
mastered the technique for making mayon-
naise, you can apply this technique to create
any emulsified dressing. 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 mayon-
naise, a result of added liquid or the use of
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
derived from a variety of different sources
or methods of preparation. Each source or
method lends a unique flavor or texture
to that particular ingredient. This range
of choices allows chefs to customize the
dressing for a specific salad.
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 finished dressing.
Sanitation Sanitation
& safety
technique
Preparing Mayonnaise
Preparation of mayonnaise and emulsified
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.