Annotated+Recipe+Dressing+2

= Versatile Salad Dressing - Permanent Dressing =

Ingredients
*Add a few grains of cayenne pepper for extra taste.
 * 2 cups sugar ﻿﻿Is this too much sugar?
 * 3 tablespoons all-purpose flour ﻿ __Can a whole grain flour be substituted for a healthier dressing?__
 * 1 teaspoon salt ~Kosher salt is most commonly used. Maybe try Crystalline Sea Salt for a burst of flavor and a little color. Check out other kinds of salts.
 * 1/2 teaspoon ground mustard
 * 3 eggs, lightly beaten What kind of eggs should I buy? How should I store them proir to using them?
 * 1 cup water
 * 1 cup vinegar There are many types of vinegar. Learn more about it. [|Types of vinegar]
 * Mayonnaise Use a light version of mayonnaise.

Directions

 * 1) In a saucepan, combine sugar, flour, salt and mustard.
 * 2) Stir in eggs.
 * 3) Gradually stir in vinegar and water until smooth Stiring and adding in water and vinegar slowly prevents from forming lumps. If there are lumps, remove them by sieving the final product. ﻿ It also helps the lecithin in the egg yolk to properly emulsify the water and the vinegar together rather then flooding all the liquids in at once.
 * 4) Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes.
 * 5) Cover and refrigerate. ﻿This dressing should stay in the refrigerator in order to reduce the growth of "microorganisms such as Salmonella, E. coli O157:H7, and C. botulinum, which causes botulism." Bacterica can casue serious health problems so putting the dressing in cool temperatures, out of the danger zone, is important. [|To learn more about food storage click here.]
 * 6) Just before serving, combine desired amount of base with an equal amount of mayonnaise. Serve as a dressing for potato salad, noddles, coleslaw or salad greens. Refrigerate leftovers. When buying the salad greens, potatoes or coleslaw ingredients is it better to buy them organic or conventional?

* Prep time: 10 min cook and 5 min chilling
1 serving (1 tablespoon) 131 calories 11 g fat 2 g saturated fat 16 mg cholesterol 118 mg sodium 7 g carbohydrates
 * Nutrition Facts:**

===__Versitile salad dressing__ is a permanent type of emulsion because the end product is thick and stable. Ingredients such as the eggs, sugar, and mustard are used as stabilizers. The lecithin in egg yolk acts as the emulsifier. [|Learn more about Emulsifier] Adding flour -a thickening agent - helps thicken the dressing. This dressing is also considered a cooked dressing because not only is it boiled in a pan but there is no oil listed in the ingredients. Salad dressings that are cooked have a "viscous consistency becasue of an added starch thickener" (Brown 339). In this recipe flour is used as the starch ingredient.===

Pasta Salad : A salad whose main ingredient is pasta
=== Fruit Salad : Although not common a salad such as a [|Waldorf Salad] is made up of fruits like grapes and apples and the mayonnaise flavor of this dressing goes great.===