id: 645

name: Dressings

flavor_bible_name_variants: dressings,salad dressings,salads and salad dressing,salads and salad dressings,salads green pasta and salad dressings

flavor_bible_pairings_ids:

status: draft

source: foodb,flavor_bible

food_db_name: Salad dressing

flavor_db_name_variants: salad dressing

name_scientific: null

description: Sauces for salads are often called "dressings". The concept of salad dressing varies across cultures. In Western culture, there are three basic types of salad dressing: Vinaigrette; Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream (crème fraîche, smetana), buttermilk; Cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg yolks and gently heating. Vinaigrette /v?n???r?t/ is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredients. It is also used as a sauce or marinade. In North America, mayonnaise-based Ranch dressing is most popular, with vinaigrettes and Caesar-style dressing following close behind. Traditional dressings in France are vinaigrettes, typically mustard-based, while sour cream (smetana) and mayonnaise are predominant in eastern European countries and Russia. In Denmark, dressings are often based on crème fraîche. In southern Europe, salad is generally dressed by the diner with oil and vinegar. In Asia, it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings.

itis_id: null

wikipedia_id: Salad#Dressings

picture_file_name: 664.jpg

picture_content_type: image/jpeg

picture_file_size: 42317

picture_updated_at: 2012-04-20T09:41:37.000Z

legacy_id: null

food_group: Baking goods

food_subgroup: Dressings

food_type: Type 2

created_at: 2011-12-05T16:42:26.000Z

updated_at: 2019-05-14T18:05:29.000Z

creator_id: 2

updater_id: 2

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: null

export_to_foodb: false

public_id: FOOD00645