Salad dressings are condiments served with salads to complement their flavour; examples include mayonnaise, French dressing, and salad cream. They are typically oil-in-water or water-in-oil emulsions stabilized with egg yolk, gums, or starches. Acidity from vinegar or citrus juice helps preservation, but opened dressings still need refrigeration and hygienic handling. Because they are eaten without cooking, manufacturers rely on formulation, pasteurization of egg ingredients, and good manufacturing practice for safety. Because dressings are eaten without cooking, manufacturers control safety through pasteurized egg ingredients, acidity, and hygienic production. Emulsion stability is the key quality challenge, requiring proper homogenization and stabilizer systems to prevent separation on the shelf.