Who would not like to start a meal with a thick salad to fulfill your appetite? While it may sound good, making an appealing salad needs some tricks. A bowlful of vegetables and spices to make up a savory dish is not the end of the story. The salad should have the right color, flavor, and texture.
A salad dressing makes it makes the salad. The consistency of the salad depends on the thickness of the dressing. The denseness of the salad dressing makes it quality food. However, it is essential to know how to thicken salad dressing. Although you may have an excellent salad recipe, let us see how a thick salad dressing makes a difference.
Why Do You Need a Thick Salad Dressing?
The reasons for using thick salad dressing for a bowl of vegetable salad are obvious. One thing you want in a salad is taste. When the dressing mixes well with the vegetables, it gives you a taste of all the ingredients you apply in the dressing. Using a runny dressing would mean having vegetables and watery liquid out of a bowl. The dressing will settle in the bowl and would not look good at all.
When you have a runny salad, you will not feel the connection of the salad with the dressing to give a wholesome taste. The thick dresses bind the vegetables with the dressing to give it a tangy to sour, sweet, salty flavor with a crispy texture.
So let us see some methods of thickening salad dressing to give a rich and crunchy taste to the salad.
How to Thicken Salad Dressing?
1. Rock-and-Roll Method
This method of rocking and rolling may sound funny, but it works. All you need to do is turn the bowl of dressing up and down and vertically. It is because of the globules created by the suspension of oil on shaking. The globules disperse in the liquid and the vinegar creating an emulsion, which is thick. Although the thickness is temporary, the effect remains for some time.
2. Thickening by Adding Ingredients
You can lengthen the thickening of the salad by adding ingredients. We will give thickening by the addition of some gelling agents.
3. Addition of Xanthan Gum or Cornstarch
Cornstarch is an excellent thickening agent. It is flavorless and mixes well with the vinegar in the salad dressing. Xanthan gum also has a similar effect.
Add cornstarch and xanthan gum and pour the dressing in a blender, add a little by little of the cornstarch until the dressing becomes dense. The xanthan gum applies in the same way. These agents bring a great texture to the dressing.
4. Addition of Honey, Mustard, and Garlic
The vinaigrette dressing will further undergo emulsion if you add small quantities of honey, mustard, or garlic and whisk it well. Add these substances in amounts that do not change the taste you want. Whisking manually will thicken the salad dressing to the right consistency.
Dressings thickened by these agents stay a long time and event days under refrigeration.
5. Addition of Vegetables
Adding extra veggies such as cucumber and tomato adds thickness to a runny dressing. You way however drain off the extra water before addition. Vegetables are great in potato salads, as it adds minerals and vitamins to the dressing.
6. Thickening Egg-Based Salad Dressings
Instead of oil, you can add eggs as an emulsifying agent in a salad dressing. Eggs act as a binder and hold together the onions, potatoes, and breadcrumbs creating a thickness. Boil the eggs at low temperature before adding to the salad dressing.
If you dislike the smell of egg in your dressing, use soy lecithin, which acts as a gelling agent.
The Basics of Vinaigrette Dressing
Those of you who love salad to watch your weight would like to know how to make tasty, healthy salads. Vinaigrette salads containing vinegar are one of the most favored salad dressings. The vinaigrette salads with oil and vinegar are light, low fat with a sour and tangy taste. With a variable addition of vinegar and spices, the taste changes.
The most traditional vinaigrette French salad requires 1 tablespoon of vinegar for 3 tablespoons of olive oil. If you want a more tangy taste, you can add a little more vinegar. Let us see how to make the vinaigrette, the basic component of a salad.
The ingredients are
- Olive oil
- Choice of your vinegar
- Black or yellow mustard, whole or crushed
- Honey or maple syrup
- Small portions of garlic
- Salt and pepper to taste
How to Make the Vinaigrette
Take all ingredients together in proportion to the quantity you want, in a large bowl if you want to whisk it manually with your hand. Otherwise, you can shake it well by placing it in a glass jar. One of the simple ways to make the emulsion is by using a blender. Blend it well to make a consistent, stable vinaigrette. It is much fresher the mayonnaise you use from the market to make the basic dressing.
How to Store Homemade Vinaigrette
Vinaigrette or homemade mayonnaise will stay for several days or weeks when kept in a refrigerator. The vinegar acts as a preservative agent and prevents spoiling. However, tightly close the lid well to prevent the entry of moisture. Further, after each use, screw the lid well and refrigerate.
With all the steps we have given, you not only know how to thicken salad dressing but also how to prepare the dressing. These are vinegar-based, so you need to make the vinaigrette first. The mayonnaise you get from the store may not satisfy you with the fresh taste. Therefore, making dressings from scratch will let you use the spices and herbs you want to add to your meal.
Thickened salad dressing with the right ingredients and vegetables, chicken, fish acts as an appetizer and an appealing food!