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What was the first dressing ever made?

Dressing has been used to flavor and add texture to salads and vegetables since ancient times. The origins of salad dressing can be traced back over 2,000 years to ancient Rome and Greece.

The Earliest Salad Dressings

The earliest known salad dressing consisted of a simple mixture of olive oil, vinegar or lemon juice, herbs, and spices. These basic ingredients formed the foundation of dressings that enhanced the flavors of leafy greens, vegetables, and fruits.

In ancient Greece and Rome, a common dressing was known as oenogarum, which was a blend of olive oil, vinegar, and herbs. It is believed that the Greeks and Romans favored robust flavors like garlic, onions, mustard, cumin, coriander, parsley, oregano, thyme, mint, and cheese in their salad dressings.

Another early dressing was oxyporum, which contained vinegar, water, fish sauce or liquamen (fermented fish sauce), and herbs. The fish sauce acted as an ancient substitute for salt in dressings. Fresh herbs like parsley, coriander, basil, oregano, and garlic were prized for their bright, vibrant flavors.

Salad Dressings in the Middle Ages

During the Middle Ages, salad making began to evolve across Europe. New ingredients and flavor combinations emerged based on regional cuisines. The basic oil and vinegar dressings were enhanced with ingredients like fruits, nuts, edible flowers, and new seasonings.

In France, popular additions to dressings included vinegar, salt, mustard, shallots, and greens like parsley, chervil, and chives. The French often used leftover bread to thicken their dressings into sauces.

Italians dressings highlighted regional oils like those made from walnuts and hazelnuts. They added sweet fruits like apples and pomegranates and savory ingredients like garlic and anchovies. Vinegars included red and white wine varieties.

The English mixed oil and vinegar with sweet items like honey and fruit juices. Mustard, one of the earliest prepared condiments, was also widely used. Eggs, cream, and breadcrumbs helped emulsify and thicken English dressings.

The Rise of Mayonnaise

A major development in salad dressings came with the creation of mayonnaise in the mid-1700s. Its origins are disputed, but many believe it was invented by the French to celebrate a 1756 naval victory over the British at Port Mahon.

The key ingredient in mayonnaise is egg yolks, which act as an emulsifier to bind oil and vinegar. Mustard, lemon juice, salt, and sometimes garlic complete the basic recipe. The rich, creamy condiment became popular as a salad dressing and sandwich spread.

Homemade mayonnaise was time-consuming, so commercially made brands emerged in the early 1900s. Brands like Hellmann’s and Best Foods made mayonnaise readily available and affordable to the masses.

American Salad Dressings Emerge

As more vegetables like tomatoes, potatoes, cucumbers, and carrots made their way into salads in the 18th and 19th centuries, American colonists and settlers adapted European dressing traditions to suit New World crops and available ingredients.

Vinegar-based dressings remained common since vinegar could be made at home. Regional vinegar types included cider, wine, and malt varieties. Seed oils like sesame and sunflower joined olive oil as dressing bases.

Sour cream and buttermilk-based dressings emerged, taking advantage of America’s growing dairy production. Sugary dressings like Cole slaw’s mixture of mayonnaise and vinegar became popular for pairing with rich barbecue dishes. Tomato-based ranch dressings were created later in the 1950s.

The Rise of Commercial Salad Dressing

As food manufacturing boomed in the early 1900s, commercially made salad dressings flooded the American market. Brands like Wishbone, Kraft, and Durkee made dressings widely and cheaply available.

Instead of perishable cream and egg-based emulsions, these brands used new emulsifying agents like gum Arabic and guar gum to create shelf-stable dressings. Gums stabilized oil and vinegar mixtures, so separation was no longer an issue.

Mass manufacturing enabled the bottling and selling of diverse dressing types like French, Thousand Island, Italian, poppy seed, and blue cheese on a massive scale. By the 1950s, hundreds of store-bought dressings lined supermarket shelves.

New Modern Salad Dressing Types

The late 20th and early 21st centuries saw dozens of new salad dressing creations. As global flavors meshed with health food trends, dressings became more experimental. blender dressings packed with superfoods ingredients became popular. Unique vinaigrettes highlighted less common oils like avocado, walnut, grapeseed, and pumpkin seed.

Some notable modern dressing categories include:

  • Fruit-infused dressings like strawberry vinaigrette, mango-lime, and raspberry.
  • Spicy dressings with ingredients like sriracha, harissa, and hot chili oil.
  • Asian dressings including sesame, ginger, and orange-miso varieties.
  • Vegan dressings made with nut oils, tahini, and silken tofu instead of eggs and dairy.
  • Dairy-free options using plant-based milks and yogurts.

Artisanal salad dressing companies offer consumers unique flavor experiences drawing from diverse world cuisines. Handcrafted dressings focus on fresh, minimally processed ingredients.

The Most Popular Salad Dressings Today

While creativity abounds in the salad dressing aisle, a few classic varieties remain the most popular sellers:

  • Ranch: America’s #1 dressing combines buttermilk, mayo, herbs like dill, and seasoning.
  • Caesar: Anchovies, lemon juice, Worcestershire sauce, garlic, and Parmesan cheese define this rich dressing.
  • Blue Cheese: This chunky dressing is a blend of mayo, sour cream, vinegar, blue cheese, herbs, and spices.
  • Italian: Olive oil, vinegar, oregano, basil, garlic, and Parmesan create a zesty Italian flavor.
  • Thousand Island: A creamy pink dressing with mayo, ketchup, pickles, and seasoning.

Ranch accounts for about 45% of all dressing sales. Buttermilk flavor and creamy texture make ranch a versatile accompaniment for greens, vegetables, fried foods, sandwiches, and more. While new artisanal dressings come and go, traditional types like ranch remain salad dressing staples.

The Future of Salad Dressings

Salad dressing trends will likely reflect nutrition priorities and diverse global cuisines. Expect more use of:

  • Healthy oils like avocado, walnut, olive, and flaxseed.
  • Alternative emulsifiers like aquafaba, tahini, and pureed fruits and vegetables.
  • Nontraditional fruits, vegetables, and herbs.
  • Spices like harissa, curry, shichimi togarashi, and furikake.
  • Fermented ingredients like miso paste, kimchi brine, pickled elements.
  • Vegetable-based broths and juices.
  • Plant-based milks and yogurts.

Consumers today demand natural, recognizable ingredients and robust global flavors in their salad dressings. At the same time, classic creamy dressings like ranch remain popular. Salad dressing aisles will likely reflect increased flavor diversity and dietary preferences tailored to health and sustainability.

Conclusion

Salad dressing has come a long way from the simple oil, vinegar, and herb mixtures of ancient civilizations. Through the centuries, ingredients and flavor combinations evolved based on available resources, culinary trends, and innovations like mayonnaise and commercial production.

Today diners can choose from hundreds of diverse dressings representing cuisine around the world. But a few beloved classics like ranch remain salad dressing staples. While new varieties will emerge, the essential customization, flavor, and moisture dressings provide will continue enhancing salads for generations to come.