Dressing

Australia

Fa'aifu is a staple Samoan sauce that is mostly used for dressing up fruits such as breadfruit and green bananas or starchy roots such as taro, yams, potatoes, cassava, and sweet potatoes. The sauce consists of coconut milk, a bit of salt, and chopped onions. The concoction is then boiled and poured over the aforementioned ingredients that can be consumed as a flavorful appetizer or a snack.

Fa'alifu

United States

This popular salad dressing usually consists of water and either lemon juice or vinegar in combination with oil, bell peppers, sugar, and various herbs and spices such as dill, fennel, and oregano. It can also be used to marinate a variety of meats and vegetables. There is also a variety of this dressing called creamy Italian, made with the same ingredients and the addition of stabilizers and milk products. It is believed that Italian dressing dates back to 1941 in Massachusetts when it was first made by Florence Hanna, the daughter of Italian immigrants, whose husband had a restaurant called The '41 Cafe. Soon enough, the dressing became so popular in the restaurant that the Hannas couldn't keep up with the demand, and the rest is history.

Italian Dressing

Louis dressing is a traditional salad dressing originating from the United States of America. It's based on mayonnaise and additions such as green onions, minced green chili peppers, red chili sauce, celery salt, parsley, lemon juice, and sometimes ketchup. It's usually used as a dressing for seafood salads such as crab Louie or shrimp Louie. Before topping the dish, the dressing should be well chilled. The origins of Louis dressing are disputed, with restaurants in Seattle, Spokane, San Francisco, and Portland claiming to be the home of the original dressing, which dates back to the 1900s or 1910s.

Louis Dressing

Old sour is een unieke Amerikaanse saus die vooral populair is in Key West en de Bahama's, waar het een hoofdbestanddeel is in bijna elke keuken. Het werd vroeger gemaakt met bird peppers, key lime-sap (of zure sinaasappels) en zout, maar tegenwoordig wordt het meestal gemaakt met een gefermenteerde combinatie van limoensap en zout. Old sour combineert vooral goed met gekookte of rauwe zeevruchten of conch chowders, hoewel het ook kan worden gebruikt in plaats van azijn of citrussappen als saladedressing.

Oud zuur

Italy



Pesto di limone, ook wel bekend als citroenpesto, is een variant van de traditionele Italiaanse pestosaus die citroen in het recept verwerkt. Deze pesto, afkomstig van het eiland Procida bij Napels, is een saus die bestaat uit citroen (zowel sap als schil), geplette knoflook, pijnboompitten, Parmigiano-Reggiano kaas, grof zout, basilicumblaadjes, peterselie en olijfolie. De citroen geeft de saus een heldere, citrusachtige noot die vooral in de zomer of bij visgerechten lekker is. Net als andere pestosausen wordt pesto di limone vaak geserveerd met pasta, maar het kan ook worden gebruikt als marinade voor gevogelte en vis, als spread voor sandwiches, als dip voor groenten of als dressing voor salades. De veelzijdigheid en frisse, levendige smaak hebben het een populaire keuze gemaakt in veel hedendaagse Italiaanse en mediterrane gerechten.



Pesto van limoen

This flavorful salad dressing is based on mayonnaise and chili sauce or ketchup in its most basic variety, but there are a lot of other varieties with added minced pimento, green peppers, minced onion, chives, or chopped hard-boiled eggs. Aside from being used as a salad dressing, Russian dressing is also used as an ingredient in various dishes. Despite its name, it doesn't have Russian origins and it is a fully American invention.

Russian Dressing

Wafu is the name commonly used to refer to numerous Japanese-style vinaigrette dressings. Although there are endless wafu varieties they are all built around one crucial ingredient - tosazu, the traditional Japanese fermented vinegar, elevated with the addition of soy sauce, kombu seaweed, mirin, and dried fish flakes. The addition of oil, and subsequently other ingredients, creates the famous wafu dressings. The possible variations of this traditional dressing are infinite, and the most common additional ingredients include lemon juice, grated ginger, grated or diced onion, seaweed, Japanese shiso herb, or wasabi. The addition of sesame oil creates another variety known as chūka-fū, translated as Chinese-style dressing. The Japanese prepare the wafu dressing at home or use the industrially-produced varieties which also offer an array of possibilities. This refreshing Japanese dressing can be used to season various salads, and there are no limitations when it comes to its consumption. It is often served with leafy green salads, or crunchy daikon and broccoli salads, and even with some fruit-based salad varieties. Whether homemade or store bought, wafu represents a staple ingredient in every Japanese household.