typesSalad DressingsThe following is divided by the names ofSalad Dressingsthat are popular, named the way they are commonly understood in Thailand, sometimes by main ingredient and sometimes by how they are used.
1.Sesame Dressing
Sesame seeds are high in oil, and their flavor is often described as similar to nuts. Sesame seeds are widely used as an ingredient in Asian cooking, and in many other regions too. They can be used without heating, for example ground into sesame paste (tahini) for further cooking, such as tahini dressing, or roasted before use to bring out a stronger sesame flavor. Roasted sesame dressings (sesame dressing) mostly come in two main styles: clear sesame dressing and creamy sesame dressing. What both have in common is roasted sesame, which may be added to the dressing itself or sprinkled over the salad that uses it. Another signature of sesame dressing is shoyu, which is why many people simply call sesame dressing a Japanese dressing or Japanese soy sauce dressing.Japanese dressing orJapanese soy sauce dressing. Creamy sesame dressing is sometimes called Japanese cream dressing because it contains Japanese soy sauce (shoyu). The difference between clear and creamy sesame dressing is that the creamy one has mayonnaise, or in some recipes egg yolk, added to make it creamy.
Clear sesame dressings may look alike, clear and separated with sesame floating on top, but there are actually many recipes, each with slightly different ingredients and amounts.
Clear sesame dressing recipe 1 has few ingredients and is easy to make:
1. 1 tablespoon shoyu
2. 1 tablespoon vinegar
3. 1 tablespoon extra virgin olive oil
4. 1 teaspoon sugar
5. 2 teaspoons sesame oil
6. Roasted sesame (can be added to the dish or mixed into the dressing)
Method
Whisk all the ingredients together and pour over the prepared salad greens, ready to eat.
Clear sesame dressing recipe 2 adds balsamic vinegar andwasabi, combining dressings for a more delicious, zingy and refreshing taste. The ingredients are:
1. 2 tablespoons shoyu
2. 3 tablespoons balsamic vinegar
3. 2 tablespoons olive oil
4. 1 tablespoon sugar
5. 2 tablespoons roasted white sesame
6. Wasabi, 1 teaspoon
Method
Whisk all the ingredients together and pour over the prepared salad greens, ready to eat.
Clear sesame dressing recipe 3 is a special oil-free recipe with special ingredients for extra heat, such as finely grated ginger, and more rounded sweetness from mirin, a Japanese sweet rice wine. The ingredients are:
1. 2 tablespoons shoyu
2. 2 tablespoons vinegar
3. 1/2 tablespoon sugar
4. 2 tablespoons mirin
5. Ground roasted white sesame, as needed
6. Finely grated ginger
Method
1. In a pot, add the shoyu, vinegar, sugar and mirin, stir well and heat.
2. Once boiling, remove from the heat, add the grated ginger and sesame and stir well. It's ready to eat.
Sesame dressing made with roasted sesame isn't only the clear type; there is also a creamy type, which also comes in many recipes.
Creamy sesame dressing, recipe 1: this recipe uses egg yolk to create an emulsion for a thick sesame dressing. Ingredients are as follows (use eggs labeled as suitable for eating raw, or use mayonnaise instead of egg yolk)
1. 1 tablespoon shoyu
2. 2½ tablespoons vinegar
3. 1/2 cup olive oil
4. 1/2 tablespoon sesame oil
5. 1½ tablespoons syrup
6. 1 egg yolk
7. 1 tablespoon roasted white sesame
Method
Whisk all the ingredients together, put in a container and sprinkle with roasted white sesame, ready to serve.
Creamy sesame dressing, recipe 2: this recipe uses mayonnaise to create a creamy texture and uses roasted black sesame, so it is sometimes called black sesame dressing. Ingredients are as follows
1. 3 tablespoons apple cider vinegar
2. 3 tablespoons mayonnaise
3. 1 tablespoon sugar
4. 1/4 teaspoon salt
5. 1 large clove garlic, peeled and finely pounded
6. 2 tablespoons coarsely ground roasted black sesame
Method
Mix all the ingredients well and pour the dressing over the prepared salad greens, ready to eat.
The recipes above are sesame dressings made with roasted sesame, both clear and creamy. Next is tahini dressing, made with finely ground unroasted sesame. The name tahini comes from the Arabic word for ground sesame seeds. Tahini is sesame paste made by grinding sesame that has not been heated, and it can be used in many dishes, one of which is salad dressing, by adding other ingredients such as lemon juice and maple syrup. Roasted and unroasted sesame differ in several ways, such as flavor: paste from unroasted sesame has a milder flavor with a slightly bitter finish. They also differ in where they are popular: roasted sesame is used mostly in Asian cooking, especially Chinese and Japanese food, while unroasted sesame paste is popular in Mediterranean and Middle Eastern cooking.
Sesame products such as sesame paste (tahini) contain no dairy ingredients in the basic recipe, so they are an option for people who eat vegan, and they have a nutty flavor. However, people who are allergic to sesame must avoid them, and you should always check the allergen label, because dishes that use sesame paste may contain other hidden ingredients that cause allergies.
Tahini dressing recipe: this recipe gets its thickness from sesame paste instead of oil, and a fresh sweet-sour taste from lemon juice and maple syrup. It can be used as a salad dressing or a sandwich filling. Ingredients are as follows
1. 1/3 cup tahini
2. 3 tablespoons lemon juice
3. 1–2 tablespoons maple syrup
4. A pinch of salt
5. Water
6. 1 clove garlic, finely chopped (optional)
Method
1. Put the tahini, lemon juice, maple syrup, salt and garlic in a mixing bowl and stir well.
2. If it's too thick while mixing, gradually add water while whisking to get the consistency you want.
3. Adjust the seasoning to taste: add more lemon juice for sourness, maple syrup for sweetness and salt for saltiness.
4. Serve, or if you want to keep it, refrigerate for about 5 days.
2. Balsamic Dressing
Balsamic dressing is a salad dressing made with balsamic vinegar. Balsamic vinegar differs from ordinary vinegar in that it is dark, has a sweet flavor, is less sour than regular vinegar but more concentrated, and can be used in many dishes.
Balsamic vinegar has a long history dating back to the Middle Ages and is still made today. Balsamic vinegar can be divided into 2 main groups: traditional, and commercial types that are not traditional but may be inspired by the traditional kind.
Traditional balsamic vinegar is made using only grape must in wooden barrels, with nothing else added, and is aged for 12 to 25 years. The wooden barrels affect the final vinegar, because wood naturally has tiny pores that let the vinegar lose moisture over time, making it more concentrated. Because of this, the type of wood used for the barrels also affects the final character of the vinegar, as each wood has different pores. Traditional balsamic vinegar comes from two places, Modena and Reggio, both in Italy, and both are traditional versions. Producers from these two cities are so strict that there are rules on bottle shape, bottle volume and aging time: it must be bottled in 100 ml bottles and sold aged at least 12 years. Non-traditional types have different rules on aging method and time, and cannot put aging time on the label to suggest better quality.
Commercial balsamic vinegar inspired by the traditional kind is not traditional, but it has rules to follow to use the label “Balsamic Vinegar of Modena”: grape must can be cooked to concentrate it, wine vinegar can be added during fermentation, caramel can be added, and it must be aged for a set time. Each rule has further detailed figures. Products that meet these rules get the label; those that don't can still be sold, but without the label. Some are colored and flavored to imitate Italian balsamic vinegar.
Now that you know the basics of balsamic vinegar, let's look at what dishes it can be used in. It works in both savory and sweet dishes, for example salad dressings, marinades, drizzled over fruit, or even over ice cream.
Balsamic dressing recipe: most recipes for this dressing use no sugar, just a little honey instead, because balsamic vinegar isn't as sharp and pungent as ordinary distilled vinegar and has a mellow sweetness, so there's no need to add sugar. Example ingredients are as follows
1. Balsamic vinegar, 1/4 cup
2. 1/4 cup plus 2 tablespoons extra virgin olive oil
3. 1 teaspoon honey
4. 1 clove garlic, finely crushed
5. 2 teaspoons mustard
6. 1/2 teaspoon salt
7. Ground black pepper
Method
1. Mix the balsamic vinegar, honey, finely crushed garlic, mustard, salt and ground black pepper in a mixing bowl
2. Gradually pour in the extra virgin olive oil a little at a time, whisking to combine.
3. Pour the mixed dressing into a container, seal tightly and shake before pouring to use.
3.Caesar Salad Dressing
Caesar dressing is a creamy white dressing with a salty, rich taste. Its special ingredients are Parmesan cheese, anchovies (Italian fermented fish) and Worcestershire sauce from England.
Worcestershire sauce is a fermented sauce made with vinegar, onion, garlic, tamarind, salt, sugar and anchovies fermented together, with other spices such as mustard seeds, orange peel or pepper. Since it contains anchovies, it's somewhat like fish sauce, but fermented with other ingredients, so the saltiness and fishy smell may be milder than fish sauce made only from fish. This sauce stands out for its sweet-salty taste and rich umami.
Caesar dressing recipe 1 includes anchovies, Worcestershire sauce and Parmesan cheese. The ingredients are:
1. 1 egg yolk (use eggs labeled as suitable for eating raw)
2. 1 tablespoon lemon juice
3. 2–6 boneless anchovy fillets
4. 1 teaspoon Worcestershire sauce
5. 2 teaspoons finely crushed garlic
6. 1/4 cup grated Parmesan cheese
7. 1/3 cup canola oil
8. 1/4 cup extra virgin olive oil
9. Salt
10. Ground black pepper
Method
1. Mix the egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic and grated Parmesan together; you can use a blender to mix well.
2. Gradually add the canola oil while blending, followed by the olive oil.
3. Add the salt and ground black pepper to taste and blend well.
4. Serve with salad right away, or pour into a clean container, seal and refrigerate. This recipe uses raw egg yolk, so make only enough to eat the same day.
Caesar dressing, recipe 2: for people who don't like a strong anchovy smell and saltiness, or don't want to add anchovy fillets. It uses Worcestershire sauce, with or without anchovies as you prefer, and uses plain cream dressing or mayonnaise as the base. Ingredients are as follows
1.Mayonnaise 1/2 cup
2. 3 tablespoons finely crushed garlic
3. 2 teaspoons lemon juice
4. 1 teaspoon mustard
5. 1/2 teaspoon Worcestershire sauce
6. 1/8 teaspoon salt
7. 1/3 cup grated Parmesan cheese
8. 1 tablespoon water
9. Ground black pepper
Method
1. Mix the mayonnaise, finely crushed garlic, lemon juice, mustard, Worcestershire sauce and salt together
2. Stir in the grated Parmesan and water, then season with ground black pepper. You can add a little more Worcestershire sauce or lemon juice for a stronger taste.
3. Done, ready to add to salad.
4.Thousand Island Dressing
Thousand Island dressing is named after its place of origin, the Thousand Islands, between New York State in the United States and Ontario, Canada. Thousand Island dressing is a light pinkish-orange cream with a full sour, sweet, rich and salty flavor. It is popular in many dishes: in salads, as a dipping sauce, on burgers or as a sandwich filling. Its full flavor comes from mayonnaise and ketchup, and some recipes add extras such as chopped pickles, sour cream, garlic, shallots, chili sauce or vinegar.
Thousand Island dressing, recipe 1: mayonnaise is the base, with ketchup added. This recipe adds no extra vegetable oil and no extra sugar, using sweetness from sweet paprika and sweet pickles instead. All ingredients are as follows
1. Mayonnaise, 1 cup
2. 1/4 cup chopped onion
3. 2 tablespoons ketchup
4. 2 tablespoons chopped sweet pickles
5. 1 teaspoon lemon juice
6. 1/2 teaspoon sweet paprika
7. 1/4 teaspoon salt
Method
Mix all the ingredients well. You can eat it right away, or for better flavor, let the ingredients blend by keeping it for 24 hours before use. In the refrigerator, it keeps for about one week.
Thousand Island dressing, recipe 2: mayonnaise is the base, with sour cream for extra tang and richness. Ingredients are as follows
1. Mayonnaise, 1/2 cup
2. 1/4 cup sour cream
3. Ketchup
4. 2 tablespoons chopped sweet pickles
5. 2 tablespoons finely chopped shallots
6. 1 tablespoon vinegar
7. 2½ teaspoons sugar
8. 1 clove garlic, finely crushed
9. Salt
10. Ground pepper
5. French Dressing
Traditional French dressing is clear, made with vinegar and ordinary oil, and is called French vinaigrette. Later, when it was adapted in the United States, French dressing changed in appearance and flavor into a reddish-orange dressing with a spicier taste, because tomato and paprika were added. US law once had rules on the required ingredients, but over time these rules were revoked, leaving manufacturers free to make French dressing without the earlier ingredient restrictions.
Looking at the ingredients of Thousand Island dressing and French dressing, both contain ketchup, but the two differ in origin and in their detailed ingredients. Thousand Island's main ingredients are ketchup, mayonnaise, sweet pickles, finely chopped onion and garlic, and vinegar, while French dressing's main ingredients are extra virgin olive oil, vinegar, mustard, ketchup, sugar and paprika, so the two taste different.
French dressing recipe 1 adds mayonnaise for a thick, creamy dressing with a distinct reddish-orange color from ketchup, red wine vinegar and paprika. The ingredients are:
1.ketchup 2/3 cup
2. 1/2 cup finely chopped onion
3. Mayonnaise, 1/2 cup
4. 1/3 cup red wine vinegar
5. 1/3 cup sugar
6. 1 teaspoon Worcestershire sauce
7.paprika 1 teaspoon
8. 1/2 teaspoon garlic powder
9. 1/2 teaspoon salt
10. 1/2 cup vegetable oil
Method
1. Put the ketchup, onion, mayonnaise, vinegar, sugar, Worcestershire sauce, paprika, garlic powder and salt into a blender and blend until smooth
2. While blending, slowly pour in the prepared vegetable oil.
3. When done, serve with salad right away, or put in a clean container, seal tightly and refrigerate for about one to two weeks.
French dressing recipe 2 also has a reddish-orange color but isn't as creamy as the first. The detailed ingredients are:
1. 1/2 cup vegetable oil
2. Ketchup, 1/4 cup
3. 3 tablespoons apple cider vinegar
4. 2 tablespoons sugar
5. Paprika, 1/2 teaspoon
6. 1/2 teaspoon onion powder
7. 1/4 teaspoon salt
Method
Blend all the ingredients together, or if you don't have a blender, put everything in the glass jar you'll store the dressing in, close the lid and shake. Then it's ready to eat, and it keeps in the refrigerator for about one week.
6. Italian Dressing
This dressing was developed by Italian immigrants who moved to Massachusetts in the United States. It began as a vinaigrette of vegetable oil and plain vinegar, given extra flavor with herbs such as oregano, fennel or dill, and garlic. The final dressing is clear with small herbs floating throughout, but some recipes add other ingredients that turn it into an opaque white dressing.
Italian dressing can be poured over fresh salads, grilled vegetables or vegetable-based cold pasta to add a fresh flavor to the meal.
Italian dressing, recipe 1: this recipe makes a clear dressing. Ingredients are as follows
1. 1/2 cup plus 1 tablespoon olive oil
2. 1/4 cup red wine vinegar
3. 1 tablespoon water
4. 1 teaspoon dried basil
5. 1 teaspoon garlic powder
6. 1/2 teaspoon dried oregano
7. 1/2 teaspoon onion powder
8. 1/2 teaspoon salt
9. 3/4 teaspoon sugar
10. A pinch of red pepper flakes
Method
Pour all the ingredients into the glass jar you'll store the dressing in, close the lid and shake. Then it's ready to eat. It keeps in the refrigerator for about one week. Always shake before use.
Italian dressing, recipe 2: this recipe adds mayonnaise and grated Parmesan to the usual recipe for a creamier color. Ingredients are as follows
1. 1/2 cup extra virgin olive oil
2. 3 tablespoons white wine vinegar
3. 1/4 cup grated Parmesan cheese
4. Mayonnaise, 1 tablespoon
5. 1 teaspoon sugar
6. 1 clove garlic, finely crushed
7. 1/2 teaspoon dried oregano
8. 1/2 teaspoon dried parsley
9. 1/2 teaspoon dried basil
10. 3/4 teaspoon salt
11. 1/2 teaspoon ground black pepper
Method
Pour all the ingredients into the glass jar you'll store the dressing in, close the lid and shake, then taste and adjust the seasoning as desired, and it's ready to eat. It keeps in the refrigerator for about one to two weeks. Always shake before use.
7. Ranch Dressing
Ranch dressing is a white, creamy dressing that is especially popular in the United States. It is used in salads and as a dip for pizza and fried foods. What stands out is the rich, salty taste of dairy products such as buttermilk and sour cream, along with mayonnaise and various herbs.
Ranch dressing, recipe 1: this recipe uses dried herbs, which are easy to find and can be stored for many uses. Ingredients include
1. Mayonnaise, 1/2 cup
2. 1/2 cup sour cream
3. 1/2 cup buttermilk, or regular milk if you don't have it
4. 1 teaspoon dried dill weed
5. 1/2 teaspoon dried parsley
6. 1/2 teaspoon dried chives
7. 1/4 teaspoon onion powder
8. 1/2 teaspoon garlic powder
9. 1/4 teaspoon salt
10. 1/8 teaspoon ground pepper
11. 1–3 teaspoons lemon juice (add as desired)
Method
Whisk all the ingredients together, and it's ready to eat. To store, put it in a clean, tightly sealed container in the refrigerator for about one week.
Ranch dressing, recipe 2: this recipe swaps sour cream for Greek yogurt and adds no sugar, for a lighter tangy taste. Ingredients are as follows
1. 3/4 cup buttermilk
2. 1/4 cup fat-free Greek yogurt
3. Mayonnaise, 2 tablespoons
4. 1 tablespoon dried parsley
5. 1 teaspoon dried chives
6. 1/4 teaspoon dried dill weed
7. 1/2 teaspoon garlic powder
8. 1/2 teaspoon salt
9. 1/8 teaspoon ground pepper
Method
Whisk all the ingredients together, and it's ready to eat. To store, put it in a clean, tightly sealed container in the refrigerator for about one week.
8. Blue Cheese Dressing
This dressing's main ingredient is blue cheese, so it has a distinctive blue cheese aroma, which is a matter of personal taste. Besides the aroma, it is salty, rich and slightly tangy, with a fairly thick texture, so it can also be used as a dipping sauce. Besides blue cheese, it contains other ingredients such as mayonnaise, yogurt, sour cream and parsley.
Blue cheese dressing, recipe 1: this recipe is extra rich because it uses sour cream (cream fermented for a sour taste) and heavy cream, which is similar to whipped cream but higher in fat, plus mayonnaise and Worcestershire sauce. Ingredients are as follows
1. Mayonnaise, 3/4 cup
2. 1/4 cup sour cream
3. 1 teaspoon Worcestershire sauce
4. 2 tablespoons lemon juice
5. 1 tablespoon vinegar
6. 2 tablespoons chopped chives
7. 1 tablespoon heavy cream
8. 4 ounces (about 2/3 cup) crumbled blue cheese
Method
Whisk all the ingredients together. You can eat it right away, or for better flavor, let the ingredients blend first; the longer it rests, the tastier it gets. To store, put it in a clean, tightly sealed container in the refrigerator for about two weeks.
Blue cheese dressing recipe 2 has no added sugar and less fat, as it uses plain yogurt instead of sour cream and heavy cream. The ingredients are:
1. 1/2 cup crumbled blue cheese
2. Mayonnaise, 1/4 cup
3. 1 cup plain yogurt
4. 2 tablespoons chopped parsley
5. 1 clove garlic, finely crushed
6. 1 teaspoon lemon juice
7. 1/4 teaspoon salt
8. 1/4 teaspoon ground black pepper
Method
Whisk all the ingredients together and let them blend for about 2 hours before using.
9.Seafood Dressing
Seafood dressing, also called creamy seafood dressing or salad roll dressing, is a seafood dipping sauce made smoother so the saltiness and sourness aren't too sharp. It has a creamy green color. Recipes are similar, mixing seafood dipping sauce with mayonnaise or salad cream; they differ in the seafood sauce, which may use different amounts of garlic, chili, lime juice, fish sauce and sugar, and some recipes add coriander root and basil leaves for extra aroma.
Seafood dressing recipe: this recipe adds basil and coriander for extra aroma. Details are as follows
1. Mayonnaise, 150 g or about 3/4 cup
2. 5 small garlic cloves
3. 8–10 bird's eye chilies
4. 1 tablespoon coriander
5. 3 basil leaves
6. 1 tablespoon fish sauce
7. 2 tablespoons sugar
8. 2 tablespoons lime juice
9. A pinch of salt
Method
Whisk all the ingredients together and serve with salad right away.
10. Wasabi Dressing
Wasabi dressing comes in 2 styles
clear and creamy. Clear wasabi dressing is mainly made with vinegar, shoyu, sugar, sesame oil and wasabi, while the creamy type is mainly made with mayonnaise, vinegar, sugar, shoyu and wasabi, so the two differ in taste and appearance.
Clear wasabi dressing recipe: this recipe uses simple ingredients and is easy to follow. Ingredients are as follows
1. 1 teaspoon shoyu
2. Wasabi, 1 teaspoon
3. 3 tablespoons rice wine vinegar
4. 1 tablespoon sugar
5. 1/2 teaspoon sesame oil
Method
Whisk all the ingredients together and use right away, or for a more refreshing taste, chill before serving with salad.
Creamy wasabi dressing recipe: this recipe uses mayonnaise as the main ingredient for a smoother taste and texture. No extra oil is added because the mayonnaise is already rich, and honey is used instead of sugar. Details are as follows
1. Mayonnaise, 1/2 cup
2. 2 tablespoons rice vinegar
3. 1 tablespoon shoyu
4. Wasabi, 2 teaspoons
5. 2 teaspoons honey
Method
Whisk all the ingredients together and use right away, or for a more refreshing taste and better-blended ingredients, chill to rest the dressing before serving with salad.
11. Classic Thai Sandwich Dressing
The classic Thai sandwich has long been popular in Thailand. The filling is usually shredded dried pork (moo yong), and many recipes add bologna too. The dressing stands out for its sweet, rich taste and is yellow, somewhere between translucent and opaque, not clear and separated like clear dressings, and thick enough to spread on bread. There are many recipes: some use egg yolk, some use mayonnaise instead of egg yolk since mayonnaise already contains egg yolk, and some use both. In the end, all are similar in their sweet, rich taste and thick yellow texture that spreads on bread.
Classic sandwich dressing, recipe 1: the common recipe, using both mayonnaise and egg yolk. Ingredients are as follows
1. 2 tablespoons vinegar
2. 3/4 cup rice bran oil
3. Mayonnaise, 1/2 cup
4. 1/2 cup sugar
5. 1/3 cup sweetened condensed milk
6. 2 egg yolks
7. 1/4 teaspoon salt
8. 1 teaspoon ground white pepper
Method
1. Mix the sugar and egg yolks in a mixing bowl.
2. Pour in the sweetened condensed milk and mayonnaise and stir well.
3. Cook over a double boiler for about 5–7 minutes until warm.
4. Remove from the heat, add the ground white pepper and oil, and stir well.
5. When mixed, let it cool and you have dressing for classic Thai sandwiches ready to use. Spread it on bread with pork floss as desired.
Classic sandwich dressing, recipe 2: uses mayonnaise without extra egg yolk, and melted salted butter instead of oil. Ingredients are as follows
1. 250 g melted salted butter
2. 6 tablespoons sweetened condensed milk
3. 3 tablespoons sugar
4. Mayonnaise, 6 tablespoons
5. Water, added so the dressing isn't too thick
Method
1. Mix the mayonnaise, sweetened condensed milk and sugar in a mixing bowl
2. Add the melted salted butter a little at a time, whisking to combine.
3. If it's too thick, you can mix in room-temperature water.
4. You now have dressing for classic Thai sandwiches ready to use.
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