09-27-2007, 08:57 PM
Since NO ONE (not ever Bruce):confused: gave me any insight to another kind of dressing for my husband. (I had posted asking for help with a raw Dorothy Lynch type dressing) I decided to go it alone and try to make some myself.
I started on the internet with their version and modified it like this. Since I'm new I'm not sure if all the spices are raw but please check this over and let me know.
2 shakes of olive oil
3 T agave
1 T dry mustard
1 t pepper
1 T celery seed
5 grinds of pepper
I put that all in the blender and it Looks exactly like the original. The texture is much thinner but the flavor is pretty good. Some how mine got a little spicy hot, like pepper my honey will love that, I cant wait to try it on tomorrows salad!!
IT DOES NOT TASTE LIKE VINEGAR....SUCCESS
09-28-2007, 04:19 PM
The instructions I posted on the Creamy Parsley Dressing thread were for how to consistantly achieve a HOMOGENIZED dressing with a consistancy & mouth feel that was mayonnaise-like..
These instructions may be considered as a "Primer" on how to make ANY kind of homogenized dressing..
Substitute one vinegar for another, change the amounts of or eliminate the garlic, substitute any kind of mustard for another kind, etc..
Just wait until homogenization is achieved before adding salt, pepper, solid ingredients with a lot of moisture content (such as the parsley), & especially sweeteners..
There are virtually NO limits to what you can make as a dressing..Let your imagination run WILD!!..
In the real world, I no longer feel compelled to produce this style of dressing for my day-to-day needs..
There are several reasons for my no longer doing this..
First, homogonized dressings require the use of far more ingredients to achieve routine success using machines, resulting in far more dressing produced (for 1 person) than I like..
Then, because of my frugal nature, I feel compelled to eat the dressing until it is gone..
Although I am capable of creating a homogenized dressing by hand, it is far more work than the end results merit..
I have not been particualary successful in achieving reliable homogenization using my 3-cup Cuusinart food processor (as opposed to the 7-cup one used in the above mentioned thread)..I'm 0-for 4 so far, with a lot of wasted time & ingredients..
The smaller 3-cup machine would result in perhaps 2/3's less dressing being made..This amount would probably be sufficient for 1-3 eaters who didn't mind eating the same dressing for several days running..
I'm not quite sure whether it's my technique, the machine, a combination of both of these factors, or something else entirely..
Second, I can create only as much dressing at a time as I like, usually only 1-2 meals worth, by simply whisking ingredients together in a S.S. bowl..
Any leftovers, can be placed in a glass jar with a tight fitting lid, shaken up by hand to mix the ingredients together, & used immediately for the next meal..
Third, as I try to limit my intake of fats, NOT making so much of one kind of dressing at a time, helps me to achieve this goal..Nowadays, I mostly eat salads w/o any dressing at all..
Forth, homemade dressings, even though they have substantial amounts of acids & salt in them, tend to get stale in the fridge fairly quickly unless they are stored in some type of a vacumn sealing system (Vac Sy for instance)..
river girl---the method you list in your post for the Dorothy Lynch dressing seems perfectly acceptable to me..
The results are as you like..As far as I'm concerned, the ease of putting all of the ingredients into the jar of the blender, crankin' it up, & immediately having a dressing to eat, makes far mor sense then spending 10-15 minutes to make a dressing that's homogenized..
09-28-2007, 07:50 PM
See I'm learning every day. I never had a connection between that other thread and my question. I'll go reread it. I don't want to reinvent the wheel.
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