Making the Best Dressings & Dips From Scratch

What you need to learn from this post

• What are the differences between the four varieties of dressings?
• How do you prepare vinaigrettes and emulsions?
• What are various common dips and how do you prepare them?

Dressings Defined

A salad dressing is a liquid or semiliquid used to flavor salads. The dressing acts as a sauce that holds the salad together. Dressings can range from mayonnaise for potato- or macaroni-based salads to vinaigrettes for lettuce-based salads. Sometimes dressings are called cold sauces because their purpose is to flavor, moisten, and enrich food. Use tart or sour dressings for green salads and vegetable salads. Use slightly sweetened dressings for fruit salads. Mix some dressings with the ingredients ahead of time, such as for a bound salad. Add some dressings at plating and service to bring an additional flavor aspect to the final product.

SALAD DRESSINGS

The flavor of a salad dressing complements or enhances the salad ingredients. For example, when working with a slightly bitter green such as arugula or radicchio, give the dressing a hint of sweetness (as well as a slight acidity) to work with the bitterness of the green. The type of dressing also depends on the texture of the salad ingredients. Use lighter dressings on more delicate ingredients; use heavier dressings on more robust, heartier ingredients.

Dressings can be made from a number of different ingredients, but the primary dressings are:

• Vinaigrette
• Emulsified vinaigrette
• Mayonnaise-based
• Mayonnaise

Vinaigrette (vin-uh-GRETI) dressing is made of oil and vinegar. Vinaigrettes are lighter, thinner dressings often used on more delicate ingredients, such as greens and vegetables. The standard ratio for a basic vinaigrette is three parts oil to one part vinegar. Substitute acidic juices like lemon, lime, or orange juice for part or all of the vinegar. When shaken together, these ingredients form a suspension. A suspension is a temporary mixture of ingredients that eventually separates back into its unique parts. The ingredients in vinaigrette will separate after a while; remix them before service.

Use vinegars with sharp flavors, such as tarragon or balsamic vinegar, sparingly. Strongly flavored oils, such as extra virgin or virgin olive oils (which are made from the first pressing of the olives) and nut oils, contribute a flavor of their own and can overpower the other flavors in the dressing and the salad if not used in moderation.

Unlike the suspension mixture of regular vinaigrettes, emulsified (uh-MUL-si-fide) vinaigrettes have gone through the emulsion process. An emulsion is a mixture of ingredients that permanently stays together, unlike a suspension, which eventually separates. In order to create on emulsion, you need an emulsifier. An emulsifier is a special ingredient that can permanently bind dissimilar ingredients, such as oil and vinegar, together on a molecular level.

Egg yolks contain lecithin, an effective emulsifier. Egg yolks bind oil and vinegar together permanently, so these three ingredients make up the base of many emulsified vinaigrettes. Emulsified vinaigrettes are thicker than suspension vinaigrettes and coat ingredients more heavily. They are good dressings for salads containing sturdier, more robust ingredients, such as pastas, meats, or fish.

Mayonnaise is the thickest and most stable emulsified dressing. It contains a higher ratio of oil to vinegar and a greater quantity of egg yolks than is required for emulsified vinaigrette. Mayonnaise-based dressings are typically creamy dressings, such as Russian, Thousand Island, and blue cheese dressings. They are often thicker than emulsified vinaigrettes (but not always). You can apply them like vinaigrettes, as close to service as possible .

Mayonnaise-based dressings are versatile, in that food handlers can use them to dress lighter greens or heartier ingredients, such as potatoes, tuna, or chicken. You can add other ingredients to the mayonnaise to create different flavor profiles. Mustard is a common addition to mayonnaise dressings, as are fresh herbs and garlic.

You can also use other ingredients, such as sour cream, yogurt, and fruit juices, as the main dressing ingredients. Since most salad dressings are served fresh, without cooking, the dressing quality depends directly on the quality of ingredients used to prepare it.

Want to learn a bit more about emulsifiers and how they work? Click the link below.

Recipes

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Mayonnaise

Classic mayonnaise with just a touch of acidity

Course Base

Cuisine American, French

Keyword Condiments, Culinary 2

Ingredients

• 1 egg yolk room temperature
• 1 tablespoon water
• 1 teaspoons fresh squeezed lemon/lime juice
• 1 pinch dry mustard
• ½ teaspoon dijon mustard
• 1 cup oil safflower, corn, or other neutral nut oil
• ½ teaspoon fine salt
• ½ teaspoon sugar
• 1-2 teaspoons white wine vinegar

Instructions

• In a medium bowl, whisk together the egg yolk, lemon juice, dry and dijon mustard, and 1 teaspoon cold water until frothy.
• Add oil a few drops at a time to start emulsion – the liquid will slightly thicken and lighten a bit
• When the mayonnaise emulsifies and starts to thicken, add the oil in a thin stream, instead of drop by drop.
• Whisk in salt and sugar
• Whisk in just enough vinegar to achieve desired consistency
• (Optional) Fold in flavorings like fresh herbs or spices.

Notes

• Chipotle Mayo: 2 teaspoons of adobo sauce + a little squeeze of lime juice + a little honey
• Dill Mayo: 4 tablespoons chopped dill + 1 tablespoon lemon juice + a little black pepper
• Garlic Mayo: 1 minced garlic clove + 1/2 teaspoon dijon mustard
• Honey Mustard Mayo: 1 tablespoon each: dijon + honey + lime juice
• Sriracha Mayo: 1 tablespoon sriracha + 1 teaspoon soy sauce + 1 teaspoon lime juice
• Lemon Chive Mayo: 2 tablespoons each: lemon juice and minced chives

NOTE: if using pasteurized egg yolks, 1 egg yolk = 18 grams or 0.6 ounces

Dips

A dip is a flavorful mixture that accompanies certain food items. Like salad dressings, dips complement or enhance a food’s flavor. Depending on their ingredients and purpose, dips can be served hot or cold. Cold dips often use mayonnaise, sour cream, or cream cheese as a base. Make cold dips the same way as mayonnaise-based salad dressings, although dips are normally thicker. You can thin many cold dips for use as salad dressings.

It is important for a dip to have the proper consistency. Any dip should be soft enough to scoop up with a cracker, chip, or vegetable, but thick enough to stay on it. Serve each dip at the proper consistency and serving temperature. Most dips become thicker as they are held in the refrigerator. Some dips are heated in the oven or microwave before serving. Ethnic variations of special salads and accompaniments are very popular as dips. Some examples include the following:

• Hummus: This is made with chickpeas, garlic, and tahini (from the Middle East).
• Plum sauce: This is made with plums, soy, garlic, ginger, and vinegar (from China).
• Spinach and artichoke: This dip is made with spinach, mayonnaise, cream cheese, artichokes, and spices (an American favorite of unknown origin).

Bessara

Egypt has a dip that is weirdly similar to hummus but…. different. Equally velvet-like but thinner in consistency, the taste of bessara is something altogether different. With a much more pronounced tang than its chickpea counterpart, bessara, which is made from fava beans, has an intriguing touch of bitterness that instantly awakens the taste buds the way a bite of pungent cheese would. There is also an undeniable pop of lemon and a punch of fresh herbs.

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Bessara

Moroccan Fava Bean (Broad Bean) Soup or Dip

Course Appetizer, Soup

Cuisine Moroccan

Ingredients

• 1 1/2 cups dried fava beans about 8 oz. or 200 g
• 2 cloves garlic
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons cooking liquid or more for soup consistency
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon hot paprika
• Chopped parsley to garnish

Instructions

• 24 hours before, place the dried fava beans in a large bowl and cover with a generous amount of cold water. Set aside to soak.
• When ready to cook, drain the beans and peel them if they weren’t already skinned and split.
• Transfer the peeled fava beans to a medium-sized pot and cover with a generous amount of water. Bring to a boil over high heat, then reduce the heat to medium and simmer the beans until tender. This step takes about 60-90 minutes.
• Drain the beans, reserving the liquid.
• Transfer the drained beans to a food processor, and add the garlic, olive oil, lemon juice, two tablespoons of the reserved liquid, and spices. Process on high speed until smooth.
• If making a dip, stop adding liquid once it reaches hummus consistency. If making a soup, add cooking liquid until it reaches a thick but pourable texture.
• Taste the bessara and adjust the seasoning as desired.
• Reheat the bessara and serve warm, preferably in a warm dish so it doesn't cool too rapidly.
• Garnish with paprika, salt, olive oil, and chopped parsley.

Fresh Mexican Sauces

Salsa is a cold mixture of fresh herbs, spices, fruits, and/or vegetables. It can be used as a sauce for meat, poultry, fish, or shellfish or more frequently, as a dip with tortilla chips.

Fresh sauces like salsa allow cooks to change a menu item by adding flavor, moisture, texture, and color to a dish. One really significant advantage is that salsas provide a lower-fat alternative to the usually heavy mother or small sauces.

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Pico de Gallo

Pico de gallo ('rooster’s beak'), also called salsa fresca ('fresh sauce'), salsa cruda ('raw sauce'), salsa picada ('minced/chopped sauce'), salsa mexicana ('Mexican sauce'), and salsa bandera ('flag sauce'), because the colors of the ingredients are reminiscent of the Mexican flag. Pico de Gallo ia type of salsa commonly used in Mexican cuisine and is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro.

Course Condiment

Cuisine Mexican

Keyword Culinary 1

Ingredients

• 6 plum tomatoes seeded and finely chopped
• ½ yellow onion finely chopped
• ¼ cup cilantro stems removed, finely chopped
• 2 jalapeno peppers seeded, ribbed, and brunoise
• 1 clove garlic minced fine
• Juice from ½ lime
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Pinch cayenne

Instructions

• Gently fold all ingredients together, being careful not to crush tomatoes.
• Allow to refrigerate at least 2 hours and no more than 24 hours.

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Salsa

Salsa was first made by the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies, and squash seeds, however “official discovery” did not occur until after the Spaniards conquered Mexico in the 1500s. This mix of ingredients became popular throughout Spanish civilization, and in 1571, Alonso de Molina named the dish ‘salsa,' which simply means 'sauce.'

Please note: A spaniard named Mexican sauce 'sauce.' Wow. He really worked hard on that one.

Course Appetizer

Cuisine American, Mexican, TexMex

Keyword Culinary 2, Dips

Ingredients

• 2 ripe tomatoes cored and quartered
• ½ red onion peeled and quartered
• 2 garlic cloves peeled
• 1 jalapenos stemmed and seeded (substitute 1-2 habanero or serrano peppers for more heat)
• ¼ cup fresh cilantro washed well
• 1½ tablespoons fresh lime juice
• ⅓ tablespoon ground cumin
• 2 teaspoons sugar
• 1 teaspoons salt or to taste
• 8 ounces canned crushed San Marzano tomatoes
• 2 ounces canned diced green chiles mild, medium, or hot

Instructions

• Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, cumin, sugar, and salt in a blender. Pulse until the contents are fine and well blended.
• Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Refrigerate until ready to serve

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Salsa Verde

Salsa verde (literally, 'green sauce') is Mexican sauce based on tomatillo and green chili peppers. The tomatillo-based salsa verde dates to the Aztec Empire and is distinct from the various European herb-based green sauces like pesto or chimichurri.

Course Condiment

Cuisine Mexican

Ingredients

• 2 pounds tomatillos
• 1 pound onion
• 6 ounces garlic about 6 cloves
• 0.5 pound jalapeños 4-5 jalapenos
• 4 ounces chopped cilantro leaves and stems about ¼ cup
• 2 tablespoon fresh lime juice
• 1 tablespoon White Wine Vinegar
• ½ – 1 teaspoon salt (to taste)

Instructions

• Set broiler to high.

PREP VEGETABLES

• Remove papery husks from tomatillos, rinse well, and cut in half
• Peel onions and cut in half
• Rinse jalapenos, stem, and cut in half. Shake out any excess seeds
• Place all ingredients cut side down on a foil-lined half sheet pan. Drizzle with olive oil and kosher salt.
• Place under broiler until skin starts to blacken, 5 – 10 minutes

MAKE SAUCE

• Place the cooked tomatillos, onions, jalapenos, and garlic in blender. Add lime juice, vinegar, sugar, and fresh cilantro. Pulse until ingredients are finely chopped.
• Taste and adjust seasonings. Cool completely, then taste and and adjust seasoning if necessary.
• Refrigerate for two days before serving.

Notes

A tomatillo is a small round fruit with a green color and papery husk. They’re native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. Other names for the fruit are:

• Mexican husk tomato
• jamberry
• husk cherry
• Mexican tomato

Even though the word “tomatillo” literally translates to “little tomato” in English, tomatillos are NOT tomatoes. Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked, but can also be prepared raw. Certain parts of the plant are poisonous, including the leaves, husk, and stem. As the fruit ripens, the papery husk (also known as the lantern) will loosen, revealing the fruit inside. The husk will leave behind a sticky residue. Before using them, be sure to scrub the fruit clean.