All kinds of sauces and dressings for the best salad

Understanding Cold Sauces and Dressings

Sauces and dressings are essential components that enhance the flavor and texture of various dishes. While often used interchangeably, they have distinct characteristics.

Sauce vs. Dressing: The Key Differences

 * Sauce: Typically has a thicker consistency and often contains ingredients like eggs or cream, contributing to its richness.

 * Dressing: Generally more liquid-like, primarily composed of oil, and usually does not contain eggs or cream.

Mayonnaise and Its Derivatives (Cold Sauces)

Mayonnaise serves as a versatile base for a wide array of cold sauces. Here are some popular variations:

 * French Dressing: Mayonnaise diluted with fresh cream, vinegar, sugar, garlic, and consommé. (Note: Although named a "dressing," its ingredients align with sauces.)

 * Cocktail Sauce: A blend of mayonnaise, ketchup, and orange juice.

 * Thousand Island: Cocktail sauce combined with minced eggs, green and red peppers, parsley, finely chopped pickled cucumbers (relish), and minced onions.

 * Tartar Sauce: Mayonnaise mixed with minced eggs, parsley, pickled cucumber, and capers.

 * Remoulade Sauce: Tartar sauce with the addition of anchovies, typically served with fried fish.

 * Mousseline Sauce: Mayonnaise lightened with whipped cream.

 * Tyrolienne Sauce: Made by sautéing onions in olive oil until soft (without browning), then combining with cooked, softened, and strained concassé tomatoes. Once cooled, this mixture is blended with mayonnaise, parsley, chives, and tarragon. It's commonly served with cold cuts and fried fish.

 * Verde Sauce: Mayonnaise enhanced with pureed spinach and cream sauce, pickled cucumber, and chives.

 * Valencian Sauce: Mayonnaise combined with mustard, grated horseradish, and tarragon.

 * Vincent Sauce: Mayonnaise mixed with chopped green herbs.

 * Suédoise Sauce: Mayonnaise blended with apple puree (prepared with white wine) and horseradish.

 * Punish Sauce: Mayonnaise with garlic, paprika, mustard, and light diet ham.

 * Rougemont Sauce: Mayonnaise infused with mustard and tarragon.

 * Trianon Sauce: Mayonnaise with pureed tomatoes, pureed onions, red pepper, and corned cucumber.

 * Mousquetaire Sauce: Mayonnaise combined with chives, juniper (a type of larger, sweeter black pepper), and sautéed red shallots in red wine.

 * Indian Sauce: Mayonnaise mixed with curry powder, apple puree, Chantilly cream, minced mushrooms, ketchup, and hot sauce.

 * Gloucester Sauce: Mayonnaise blended with cream of tartar, Worcestershire sauce, and mustard.

 * Genoise Sauce: Mayonnaise combined with pureed pistachios and finely ground almonds, lemon juice, and herbs.

 * Alexandra Sauce: Mayonnaise with minced eggs, Pommery mustard, and chives.

 * American Sauce: Mayonnaise mixed with lobster puree, cold lobster sauce, and mustard.

 * Toulouse Sauce: Mayonnaise blended with pureed tomatoes, chopped anchovies, chopped parsley, and anchovy oil.

 * Armagnac Sauce: Mayonnaise with natural green coloring, minced shrimp and calamari, chives, and garlic.

Note: To adjust the consistency of any sauce, a consommé is often used. This rich broth is typically made from chicken drumsticks, vegetables, fresh tomatoes, minced beef, herbs, egg whites, minced chicken, salt, and pepper. It's considered an essential item for diluting sauces in a well-equipped kitchen.

Cold Dressings

Dressings primarily offer a lighter, more liquid accompaniment to dishes, often focusing on oil and vinegar bases.

 * Cumberland Sauce (Dressing): Simmer orange juice with julienned orange peel, then add strawberry jam, hot sauce, julienned ginger, and lemon.

 * Oxford Sauce (Dressing): Similar to Cumberland sauce, but instead of orange julienne, it uses julienned lemon peel and blanched, chopped orange peel.

 * Chantilly Sauce (Dressing): Simmer orange juice with julienned orange peel, nuts, and raisins. Then, add orange segments, hot sauce, julienned ginger, and lemon.

 * Vierge Sauce (Dressing): Bernaise dressing (containing onion, tomato, lemon pulp, and half-chopped coriander) combined with a dressing base of mustard, ample lemon juice, olive oil, vinegar, salt, and pepper.

 * Italian Dressing: Parmesan cheese mixed with vinegar, then whisked with olive oil (to achieve a mayonnaise-like consistency), salt, and pepper. When serving, add green bell pepper, red bell pepper, parsley, basil, garlic, and a touch of sugar.

 * Cream Sauce (Dressing): Two methods:

   * Labneh, vinegar, lemon juice, salt, pepper, and fresh cream.

   * Whipped fresh cream, vinegar, salt, pepper, and lemon juice.

 * Horseradish "German" (Dressing): A pungent German-style radish dressing made with grated radish, grated apple with a touch of lemon juice, crème fraîche, and sour cream.

 * Vinaigrette: A classic dressing made from mustard, vinegar, oil, salt, pepper, a simple squeeze of lemon juice, and water.

 * Walnut Dressing: Chopped walnuts are blended with sugar, vinegar, and salt, then oil is added to create a mayonnaise-like consistency.

 * Balsamic Dressing: Made with Balsamico (a type of Dutch wine vinegar) and basil, then mixed with sugar and oil to a mayonnaise-like consistency.

 * Cherry Dressing: Cherry vinegar combined with sugar, salt, and oil, mixed to a mayonnaise-like consistency.

 * Aioli Sauce: Mayonnaise, ketchup, and garlic.