Salad dressings are liquids or semi-liquids used to add and enhance to flavor salads

Most of the basic salad dressings are: oil and vinegar dressings, Mayonnaise based salad dressing, and cooked dressings.

 Egg whites serve as an emulsifier for mayonnaise making.

Oil and vinegar are cooked dressings.

Mayonnaise is a base ingredient for a variety of dressings. T

Mayonnaise is an example of  permanent emulsion.

Cooked salad dressing looks like a mayonnaise in its appearance, but it has tartar flavor

In preparing mayonnaise use the freshest eggs for the best emulsification.

In preparing mayonnaise slowly add vinegar while beating constantly or the emulsion will break.

Oils which are strongly flavored can make excellent salad dressing.