Citric Acid in Salad Dressing
Chances are good that unless you have made salad dressing in the past, it is a surprise to hear that there is citric acid in the dressing. The move to create dressings at home is gaining popularity for many reasons, the biggest ones focused on knowing what is going into the dressing and being able to flavor it to your taste. Citric acid in salad dressing is the balance between the oil and the seasonings. Creating your own brand of dressing will make salad time tastier and better for you and your family.
Yeast turns sugar to alcohol. Next, a group of bacteria called Acetobacters turns the alcohol to acetic acid, a small portion of the resulting vinegar. The process controlled to get the best results. Citric acid comes from grapefruit, oranges, limes, and lemons. Tartaric acid, a component of grapes, is present in wine vinegars.
Unless the recipe specifically says no, use more than one acid in your dressing. That adds an extreme sense of finesse to the results. Just as citric acid adds splendor to the dressing, other chemical reactions help change the texture, color, and results. Soak members of the onion family, such as shallots, garlic, scallions, leeks, and onions, in the vinegar for 10 minutes. Then add the oil. The vinegar causes the sulfur in the onion to volatilize. The sulfur gas will escape rather than be held hostage by the oil and the dressing will have an incredible taste.
Put a bit of yellow mustard in the dressing. It acts as an emulsifier to keep oil and vinegar together. A light oil emphasizes the seasonings. Extra virgin olive oil becomes the main flavor when used. Create a sweet dressing by mixing white or dark balsamic rice wine vinegar with a bit of honey or maple syrup and a touch of orange juice.
Lemon Juice Salad Dressing
Lemon juice is popular in many salad dressing recipes, and sometimes it is sprinkled or squeezed over a salad by itself, for a piquant and zesty flavor. If you want to make a lemon juice dressing, try combining lemon juice with extra-virgin olive oil and perhaps adding some fresh chopped herbs too. For the very best results, use fresh lemon juice. Roll a fresh lemon on your work surface, pressing down a bit (this releases the juice) before cutting it across the middle and squeezing out the juice.
You can also use lime juice or even grapefruit juice, combining the fruit juice with extra-virgin olive oil and perhaps also a little balsamic vinegar. If you are serving a fish salad or seafood salad, then lemon juice will automatically suit the flavor of the fish, although lime juice is just as good with food like that. Lemon also suits chicken, turkey, vegetables, and various other ingredients, and fresh lemons are always worth keeping handy so you can use them in your home cooking.
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