Annotated+Recipe+Dressing+1

Submitted by: rec.food.recipes Nita Holleman SSMNITA, (CDKitchens.com)
 *  Parmesan-Peppercorn Ranch Salad Dressing Recipe **

This salad dressing is an example of an oil-in-water emulsion, permanent dressing because it is very viscous and stable to the point where it will not separate (Brown, 456). The natural mayonnaise is the emulsifying agent, acting as a bridge between the buttermilk and sour cream. The viscous consistency of dressings is usually because of an added starch thickener but in this case could be the mayonnaise or sour cream (Brown, 339). Annotated below is why a few ingredients ingredient are important in creating this recipe.



Ingredients:
3/4 cup buttermilk 1/4 cup sour cream 2 tablespoons mayonnaise 2 tablespoons Parmesan cheese 1/2 teaspoon dried parsley; crumbled 1/2 teaspoon dried chives 1/4 teaspoon dried oregano; crumbled 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon black pepper

= Directions: = Combine all ingredients in a medium bowl, stirring gently with a whisk. Make sure you blend in all ingredients completely. Using an immersion blender is perfect for creating a smooth, creamy dressing. These hand-held blenders are also good for mixing sauces and smoothies. (ehow.com) For the best flavor, refrigerate, covered, for at least 30 minutes before serving. Dressing can be refrigerated in an airtight container for up to 5 days. If using fresh herbs, wash them well and spin them dry; use dressing the same day. media type="youtube" key="t9GmitshuZg" width="425" height="350" (Youtube.com)

** Ingredient Analysis: **
**Mayonnaise**, the emulsifying agent, is made up of salt, sugar, dry mustard, cayenne, egg yolk, vinegar, and oil. The oil is the main ingredient and the added egg yolk contains lecithin, which is the emulsifier keeping the oil dispersed in the vinegar (Brown, 456). Dry mustard also acts as an emulsifier. When making mayonnaise, all dry ingredients are mixed with the egg yolk and vinegar. For best results, use an emersion blender and be sure to gradually add oil. First begin adding 1 tsp at a time, until about 1/4 has been added. Then the remaining oil can be added in somewhat larger amounts. This part of the process takes patients because if the emulsion breaks, additional steps will be required (placing an egg yolk in a bowl and //very slowly// adding the broken emulsion, beating in steps). **Parmesean**, could also be an emulsifying agent that helps to break the surface tension. The parmesean moves to the interface acting as a surfactant, by lowering the surface tension between the dispersed and continuous phase so the the two phases of emulsions mix more readily (Brown, 455). = Variations: = Try other peppercorn: pink, or green, etc. (McCormick puts out a nice mix -- Peppercorn Medley Grinder.) Low fat mayonnaise, etc., may be substituted for a savings of 4 Cal and 4g of fat per serving. Instead of using Buttermilk, you can substitute it with Skim milk and Lemon juice.The reason for using skim milk is because it's less in calories and in fat. For an example:In 8 ounce serving:**Skim Milk- 80 calories 0g Fat**//Whole Milk- 150 calories 8g Fat////2% Milk- 120 calories 4.5g Fat////1% Milk- 100 calories 2.5 g Fat// If the dressing is too thick, it can be thinned with an addition of vinegar or lemon juice (Williams, 124).

=** Nutrients: **= Serving size is 2 TBSP (nutrientfacts.com)
 * Calories ||> 47 ||
 * Fat ||> 4g ||
 * Saturated Fat ||> 1.5g ||
 * Cholesterol ||> 6mg ||
 * Sodium ||> 84mg ||
 * Carbohydrates ||> 2g ||
 * Protein ||> 1g ||

This dressing goes good with: Dipping Carrots, Broccoli and Tomatoes. In a salad- Spinach, Tomatoes, Carrots, Ridicchio, Curly Endive and Arugula. (Make sure you wash the Lettuce and put them in the refrigerator for at least a half hour before serving.)

References Brown, A. (2011). //Understanding Food: Principles & Preparation//. (4th ed.). Belmont, CA: Wadsworth, Cengage Learning. Williams, M. (2009). //Illustrated Guide to Food Preparation//. (10th ed.). Upper Saddle River, NJ: Pearson Education, Inc.

http://www.cdkitchen.com/recipes/recs/10/ParmesanPeppercorn_Ranch_Salad_Dressing46773.shtm [][]http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps35319_TH1113264D33A.jpghttp://www.ehow.com/how_2316874_use-immersion-blender.html////http://www.nutrientfacts.com/http://www.youtube.com/watch?v=t9GmitshuZg[]