Dressings are usually based on mayonnaise or vinaigrette, and they too have many varia­tions.

 

The classical repertoire was gradu­ally increased by sauces from other coun­tries, often introduced ( Cumberland , Albert, reform, and Cambridge sauces, sauce a la russe, a I'italienne, a la polonaise, etc.). Very often the dressing is used as a light coating liquid mixed into cold mixed salads.

  

These tested Dressing recipes come presented by Cooks Reference.