Aemono is a Japanese cooking term that can refer either to an uncooked sauce used as a salad dressing, or to the salad itself made with it. As a dressing, it’s a thick dressing (often based on puréed tofu) to coat the food items in a salad. When used to refer to the entire salad…
Aioli is a thick creamy garlic sauce used in the cooking of Provence, France, and of Catalonia in Spain. It is usually served on the side at room temperature. It is often compared to mayonnaise in its texture, but it is not actual mayonnaise. It is mainly served with cold or hot boiled fish. It…
Aioli à la greque is a very thick vinaigrette sauce served with fish that has fried or boiled. The sauce is made with fresh breadcrumbs that have been sieved and soaked in milk, ground nuts (a mixture of walnuts, almonds and hazelnuts), and crushed garlic. To this mixture, oil, vinegar and lemon juice are added….
Today, we don’t think twice about making salad dressings or mayonnaise based on oil. Up until the end of the 1800s, though, if you didn’t live in Southern Europe with its ready access to olive oil, you might have been stumped. There were no vegetable oils yet available to you. The plethora of bottled vegetable…
Green Goddess Dressing is a creamy herbed salad dressing. The main ingredients are anchovy, garlic, mayonnaise and vinegar, along with parsley, tarragon and chives for colour, and other seasonings. some versions will combine the tarragon and vinegar by calling for tarragon vinegar; some versions will swap in green onion for the chives; some versions call…
Hellmann’s Mayonnaise © Denzil Green Hellmann’s Mayonnaise is a commercial brand of bottled, shelf-stable mayonnaise. It is sold in many countries of the world. There are many variations now on offer. In America, Hellmann’s is called and sold as the “Best Foods” mayonnaise brand west of the Rockies, but the manufacturers say it is the…
Horseradish Mayonnaise © Denzil Green Horseradish Mayonnaise is mayonnaise with a little prepared horseradish, creamed horseradish or horseradish powder stirred in. You can make it yourself, or buy it commercially prepared. Cooking Tips Per 1/2 cup (4 oz / 125ml) of mayonnaise, use 2 to 3 teaspoons of prepared horseradish. Add a teaspoon at a…
Mayonnaise is a very thick, creamy sauce served at room temperature or chilled. It can be used as a sauce, a dressing, and or a condiment. It is made from oil and raw egg with something acidic added such as vinegar or lemon. The oil and the vinegar would normally separate. However, lecithin in the…
Miracle Whip is a bottled, commercial salad dressing that looks like mayonnaise. Made by Kraft, it is sweeter, tangier, and somewhat less expensive than mayonnaise. It has been sold for over 70 years now, and has been used so widely that many people prefer it to the real thing. In the year 2000, it was…
Ranch Dressing is a thick, creamy, rich-tasting dressing made from mayonnaise, buttermilk and herbs. It is popular as a condiment on burgers and sandwiches, and as a dip for vegetables, pizza slices, deep-fried bar foods, etc. There are many brands, because recipes cannot be patented, and because though the “Hidden Valley Ranch” part of the…
Life and Times Richard C. Hellmann (22 June 1876 to 2 February 1971) is the man who created Hellmann’s Mayonnaise. He was born about 60 miles south of Berlin in Vetschau, Spreewald, Germany. His parents were Hermann and Emma Palm Hellmann. Hermann was a sadler. Richard went to school until the age of 14, when…
There are a bewildering number of opinions as to what constitutes Russian Dressing, so many in fact that one might be tempted to say that this can’t be considered an actual, defined item in the kitchen. But then, without Russian Dressing, there’d be no such thing as a Reuben Sandwich or a Crab Louie Salad,…
Salad Cream is a pour-able, pale yellow boiled dressing sauce with a creamy consistency. It’s a close cousin to Miracle Whip, though it’s not thick like either Miracle Whip or Mayonnaise. Rather, it has the thickness of a very thick pouring cream or of bottled salad dressings such as Ranch. It’s thick enough that sometimes…
“A salad dressing is best described as an uncooked sauce and, like all sauces, its role is to enhance the flavor of the food.” — 1997 edition, Joy of Cooking. The American Code of Federal Regulations (CFR) recognizes and defines three types of salad dressings: French dressing, Mayonnaise and “Salad Dressing” (e.g. all others.) [1]…
This is a North American mayonnaise-based salad dressing that is flavoured with tomato purée, chopped boiled eggs, and other seasonings. It is mostly obtained commercially. Kraft is a major seller of the bottled dressing. As well, the Inn where it was invented sells 5,000 bottles a year. Oftentimes, the main different between Thousand Island Dressing…
