Again this in part has to do with the ratio of fat. I find that I really like to add a little bit of something sweet to a lot of my dressings.Others like tahini add flavor and creaminess! Other optional ingredients, like chopped herbs add a big punch of flavor.Try Greek Yogurt Ranch or Healthy Blue Cheese Dressing. Some optional ingredients like Greek Yogurt are all about making the dressing creamy and have nice thick texture and mouth-feel.These are ingredients that are added to dressings like roasted tomatoes, cheese, peanut butter, fruit, pesto and fresh herbs that make them flavorful and unique.FYI, commercial bottled dressings commonly use soy lecithin which is a soy derived emulsifier.See more below about blending techniques. I also am a fan of using my blender or mini prep to blend my dressings, which can make the temporary emulsions hold longer.The two most common emulsifiers in homemade salad dressings are mustard and egg yolk.These are useful in salad dressings because they keep the ingredients in suspension. This is not absolutely necessary, but in small amounts allium adds so much to a dressing.Īn emulsifier is an ingredient that makes oil and water hold together.But some other examples of allium in dressing are garlic (and granulated garlic and roasted garlic), onion and chive. In the case of this cider vinegar dressing I used shallot.And I like to use a light hand with whichever one I am using. I try to keep things simple and not use more than one. I rarely make salad dressing without some form of allium in in.Yogurt and buttermilk in creamy dressings and optional ingredients in both creamy dressings and vinaigrettes (see below) are ways to keep the fat ratio at 50% or less. I try to keep the fat at about 50% or less of the total volume of dressing.But at 120 calories per tablespoon of oil, it is important that we don’t go overboard with them. From a nutritional standpoint, fat is important to help us absorb and digest nutrients in our salads and they also provide satiety.Nut butters and ground seeds (like tahini) are other less traditional fats used in dressing. Oils, and oil emulsions like mayonnaise, and dairy fat (like sour cream) are the most common fats used.The oil carries the flavors of the other ingredients, and makes their flavors more pronounced (ie fat is flavor.) There certainly are dressings made without fat, but most have fat in them in equal or greater proportion to the acidic ingredient.There are of course other acidic ingredients used in dressings such as fruit juices, citrus, buttermilk and yogurt. A lot of dressings get their acidity from vinegars, like this cider vinegar dressing below.Sour is important to add to dressing because greens are inherently bitter (though to varying degrees) and sour balances bitter.The acidic ingredient gives the dressing tanginess, brightness or a sour taste. First you start with the acidic element.I make this almost weekly! It’s so easy to pull together and I love the flavor combo! I have actually stopped using store-bought dressings! ~JackieĮxpert Tips for Making Homemade Salad Dressing: Acid Another difference between the two is that in the initial fermentation phase commercial processors add yeast, whereas smaller micro-batch producers use natural airborn yeasts.That means raw unfiltered vinegar has active enzymes from the fermentation process. Raw vinegar contains the mother, which means a small amount of the live culture is still in the vinegar. The difference between the cloudy unfiltered vinegar (including those made by these smaller orchards) and the clear commercially produced vinegar, is the former isn’t heat treated or pasteurized and filtered.One of the most common nationally available brands is Braggs. But now I am seeing a whole new crop of locally produced boutique apple cider vinegars on the shelves. For years now I have been buying it in small quantities from Shelburne Orchards. It seems boutique unfiltered raw cider vinegar from smaller producers has been popping up everywhere lately.Before bottling some apple cider vinegar is heat treated and filtered.During that time strands of the mother will appear. The vinegar goes through a maturation process over several months to a year. From there a secondary phase of the process occurs where a bacteria turns the alcohol to acetic acid.During the fermentation process yeasts “eat” or digest the sugars in the cider and produce alcohol.Print Recipe What Is Apple Cider Vinegar?Īpple cider vinegar is made from apple cider (unfiltered apple juice) which has been fermented.
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