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Salad Dressings

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Cold dressings appear in two basic forms: Mayonnaise, and Oil and Vinegar. The various methods of making Mayonnaise and the offspring sauces used chiefly on hot foods appear in Chapter III, “Sauces.” For convenience, we repeat the basic Mayonnaise recipe here and list additional offspring sauces used chiefly with cold foods.

Mayonnaise plays a big role in French hors d’oeuvres that precede the meal, but is seldom served on the dinner salad. The salad that accompanies dinner is usually dressed with oil and vinegar. Lemon juice or white wine may be substituted for vinegar, but there is no satisfactory substitute for olive oil. Connoisseurs of olive oil are almost as rabid as wine experts as to the region and vintage of the oil.

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