Dressing

A dressing is the general name for a liquid or semi-liquid sauce with which salads and other cold dishes are seasoned just before serving. Its task is to unite the separate ingredients into a harmonious dish, adding flavour, moisture, a pleasant sheen, and aroma.

Dressings are exceptionally varied but are broadly divided into two large types. The first is oil-and-acid-based, like the classic vinaigrette: an emulsion of oil and vinegar or lemon juice, light and refreshing. The second is cream-based, thicker and richer dressings of mayonnaise, sour cream, yoghurt, or cream (such as the famous Caesar or blue-cheese dressing). To any base seasonings are added: salt, pepper, mustard, honey, garlic, fresh herbs, and spices, which form its inimitable character. A good dressing should be balanced in flavour — combining tang, saltiness, sweetness, and richness so as to underline rather than drown the flavour of the main products. It is added in moderation and mixed in just before serving, so the salad stays fresh and crisp. A dressing is the detail that turns a collection of cut products into a complete, tasty dish.