Showing Food Salad dressing - FooDB (2024)

General InformationNameSalad dressingScientific NameNot AvailableDescriptionSauces 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.Primary IDFOOD00645PictureClassificationGroupBaking goodsSub-GroupDressingsTaxonomyLineageExternal LinksITIS IDNot AvailableWikipedia IDSalad#Dressings CompositionCompounds

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Macronutrients

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ReferencesContent Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.