Monday, July 30, 2012

Golden Poppyseed Dressing

Poppyseed dressing, blended.
After searching the 'net for a good poppyseed dressing recipe, I made this one up. It's got honey instead of a bunch of sugar, and it avoids all the strange ingredients you see on the store-bought labels.


1/8 cup honey or vegan sweetener
1/8 cup cider vinegar
1/4 tsp. salt
1/4 tsp. ground mustard seed
1/8 tsp. onion powder
1/4 cup olive oil
3/4 tsp. poppy seeds

Place honey in a deep, straight-sided measuring cup or small bowl. Stir in the salt, mustard powder, onion powder, and vinegar until honey is dissolved.

With an immersible blender, blend in the olive oil in a thin, steady stream. (See note.)

Grind the poppy seeds briefly with a mortar and pestle or food processor, to break them up and release the flavor (optional). Stir into dressing.

Serves 4-6.

Note: Blending-in the oil is optional. It makes the dressing creamy by emulsifying the oil. If you don’t have a blender or plan to store the dressing (at room temperature) for multiple uses, just make it in a jar and shake it up well before using. On a salad, it works out about the same.

Poppyseed dressing, not blended.

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