6.3: Salad Dressings and Emulsions
- Page ID
- 43475
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- Discuss the principles of emulsion formation.
- Identify various emulsifying agents and determine their effect on the viscosity and permanency of the emulsion.
Prepare salad dressing according to the recipes below.
Recipes
True French Dressing (temporary emulsion)
Ingredients
- ¼ teaspoon dry mustard
- ¼ teaspoon paprika
- ¼ teaspoon sugar
- 2 Tablespoons apple cider vinegar
- ¼ teaspoon salt
- dash black pepper
- ¼ cup vegetable oil
Instructions
Place all ingredients in jar and shake well just before serving.
Modified French Dressing (semipermanent emulsion)
Ingredients
- ½ teaspoon gelatin
- 2 teaspoons cold water
- 1 Tablespoon boiling water
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- 1½ teaspoon sugar
- ½ teaspoon salt
- dash cayenne pepper
- ½ cup vegetable oil (chilled)
- 2 Tablespoons vinegar or lemon juice
Instructions
In a custard cup, hydrate gelatin in 2 teaspoons of cold water. In a liquid measuring cup, heat 1 tablespoon of water in the microwave (20-30 seconds to boil).
Add boiling water to the hydrated gelatin and stir. Cool to lukewarm.
Mix remaining dry ingredients together and add to oil. Add vinegar or lemon juice. Beat for 5 minutes with an electric mixer.
Add gelatin and beat for 5 more minutes.
Chill for about 10 minutes in the refrigerator and beat again for 5 minutes.
Fruit Salad Dressing (semipermanent emulsion)
Ingredients
- ⅓ cup sugar
- 2 teaspoons paprika
- 1 Tablespoon flour
- 2 teaspoons dry mustard
- ⅓ cup vinegar
- 2 teaspoons lemon juice
- ⅔ cup vegetable oil
- 2 teaspoons celery seed
- 2 teaspoons grated onion
Instructions
Combine dry ingredients in a saucepan. Add vinegar. Cook until thick.
Cool to room temperature; stir in lemon juice.
Add oil in a slow stream, beating with an electric mixer for 5 minutes.
Add celery seed and grated onion, and beat with an electric mixer for 5 more minutes.
Mayonnaise Dressing (permanent emulsion)
Ingredients
- ½ teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon dry mustard
- 1 pasteurized egg yolk (2 Tablespoons)
- 1½ teaspoons vinegar or lemon juice
- ½ cup vegetable oil
Instructions
In a small mixing bowl, combine dry ingredients, egg yolk, and vinegar; beat until well mixed.
Add ½ tsp. oil and beat vigorously with an electric mixer*. Continue adding oil, doubling the amount at each addition and beating vigorously after each addition.
*Larger recipes may be prepared in a blender.
Cooked Salad Dressing (permanent emulsion)
Ingredients
- 1 Tablespoon + 1 teaspoon cornstarch
- 2 Tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ¼ cup + 2 Tablespoons water
- 1 Tablespoon vinegar
- ¼ cup pasteurized whole egg
- ½ cup vegetable oil
Instructions
In a saucepan, mix dry ingredients; gradually add water and vinegar. Heat. Boil for one minute.
Pour into a blender and cool to approximately 55oC so that egg protein will not coagulate. Add egg and blend until smooth.
Add oil gradually while the blender is running. Continue blending until the mixture is thick. Scrape the sides of the blender as needed to make sure all ingredients are incorporated.
| Name of Emulsion | Type of Emulsion | Emulsifying Agents | Size of Oil Globules | % Oil | Viscosity | Stability | Flavor |
|---|---|---|---|---|---|---|---|
| True French Dressing | |||||||
| Modified French Dressing | |||||||
| Fruit Salad | |||||||
| Mayonnaise | |||||||
| Cooked Salad Dressing |