312 Part Three Ingredients, Preparation, and Presentation
Oils Oil makes up the bulk of most salad
dressings; so good quality oil is essential
for making a good vinaigrette, mayon-
naise, or dressing. Oil is an excellent carrier
for the flavors in the dressing and can also
contribute its own flavor. Oils are classified
as either neutral or flavored. Neutral oils are
manufactured to be essentially flavorless and
are interchangeable in recipes. The general
term salad oil refers to neutral oils. Flavored
oils are extracted from flavorful ingredi-
ents and have a unique flavor. Flavored oils
contribute an additional flavor profile to a
salad 19-6.
19-6 There are a variety of oils to choose from when
making salad dressings and vinaigrettes.
Recipe No. Name Category
19.4 Mayonnaise Dressings,
emulsified
Yield Portion Size No. Portions
11⁄2 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
Oils
Neutral Flavored
Soybean oil
Corn oil
Sunfl ower oil
Saffl ower oil
Peanut oil (hot pressed)
Canola
Olive oil
Nut oils (such as walnut,
hazelnut, macadamia)
Sesame oil
Peanut oil (roasted)
Infused oils (such as
chile, herb)