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Rhode Island dressing – similar to Thousand Island dressing; Skagen sauce – made with shrimp, mayonnaise, dill and lemon; Scanian mustard – with mix of yellow and brown mustard seeds; Smörgåskaviar – a fish roe spread; Vanilla sauce; Äppelmos – apple sauce, served with pork dishes and used on havregrynsgröt
Aioli – West Mediterranean sauce of garlic and oil; Béarnaise sauce – Sauce made of clarified butter and egg yolk; Garlic sauce – Sauce with garlic as a main ingredient; Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce; Remoulade – Mayonnaise-based cold sauce [9] Salad cream – Dressing ...
Used on virtually all leafy salads, dressings may also be used in making salads of beans (such as three bean salad), noodle or pasta salads and antipasti, and forms of potato salad. Salad dressings can be drizzled over a salad, added and tossed with the ingredients, offered on the side, or served as a dip, as with crudités or chicken wings.
Vinaigrette (/ ˌ v ɪ n ɪ ˈ ɡ r ɛ t / VIN-ih-GRET, French: [vinɛɡʁɛt] ⓘ) is made by mixing an edible oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, [1] but can also be used as a marinade.
Best: Briannas Home Style Rich Poppy Seed Dressing. $3.99 from Target. Shop Now. Welp, big surprise, this is probably the least healthy of anything on this list, at 150 calories per serving.
Aromat was marketed internationally and is described by Knorr as an "all purpose savoury seasoning". The ingredients in Aromat vary by market, but include the flavour enhancer monosodium glutamate , and may also comprise yeast extract, wheat or corn flour, trans fat (partially hydrogenated vegetable oil), and various herbs, spices, vegetable ...
Yields: 4-6 servings. Prep Time: 15 mins. Total Time: 20 mins. Ingredients. 1/4 c. walnuts. 1/4 c. mayonnaise. 1/4 c. plain whole milk yogurt. 1 tbsp. dijon mustard
Italian salad dressing was served in Kansas City, Missouri, at the Wishbone Restaurant beginning in 1948. The Wishbone was opened in 1945 by Phillip Sollomi along with his mother, Lena. [8] The Italian dressing served at the Wishbone was based on a recipe from Lena Sollomi's Sicilian family which was a blend of oil, vinegar, herbs, and spices. [8]
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