I've had salads at hotels and old restaurants where I can't see the dressing but I can taste it and it's a light and mild type of vinaigrette. And there's no puddle of dressing under the greens either. I've tried recreating these dressings by mixing a little sugar in with the vinegar to tame it but that didn't help. I've also tried using fresh citrus juices but that wasn't it either. I wonder if I need a better oil? Does anyone recognize this type of salad dressing? Ann
ISO: ISO a mild vinaigrette type dressing
- Thread starter annva
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Mild Vinaigrette
Haven't tried this yet. I think I'll cut back on the sugar and dry mustard when I do try it.
German Salad Dressing
1/2 Cup sugar
1 tsp dry mustard
1 tsp salt
1/4 onion, grated (basically juice with a little pulp)
1/3 Cup vinegar
1/2 Cup salad oil
1. Mix dry ingredients. Add onion. Add a small amount of vinegar and then add the oil gradually, whisking or mixing with a stick blender. Add remaining vinegar.
Haven't tried this yet. I think I'll cut back on the sugar and dry mustard when I do try it.
German Salad Dressing
1/2 Cup sugar
1 tsp dry mustard
1 tsp salt
1/4 onion, grated (basically juice with a little pulp)
1/3 Cup vinegar
1/2 Cup salad oil
1. Mix dry ingredients. Add onion. Add a small amount of vinegar and then add the oil gradually, whisking or mixing with a stick blender. Add remaining vinegar.
Hi Ann - REC Lemon Vinaigrette
I made this a few days ago to go on a salad with fresh green beans. It's very light and delicious.
3 Tbsp cider vinegar
3 Tbsp olive or canola oil
1 tsp onion powder
1/2 tsp garlic powder
---zest of half of a lemon--- (edited)
dash salt
1/4 tsp black pepper
Mix and keep refrigerated. It's very good, and I think the powders in them make the dressing stick to the greens, not "slide off".
)
Also nice to add a little lemon zest on top of the salad for a pretty presentation.
I made this a few days ago to go on a salad with fresh green beans. It's very light and delicious.
3 Tbsp cider vinegar
3 Tbsp olive or canola oil
1 tsp onion powder
1/2 tsp garlic powder
---zest of half of a lemon--- (edited)
dash salt
1/4 tsp black pepper
Mix and keep refrigerated. It's very good, and I think the powders in them make the dressing stick to the greens, not "slide off".
)Also nice to add a little lemon zest on top of the salad for a pretty presentation.
I think a lot depends on the oil. You might try using grapeseed oil for less flavour. Or mix it
with Extra Virgin Olive Oil. Perhaps the best start would be to determine how tart you like it based on proportions of oil to acid and depending on the acid you use. Try somewhere between 2 and 3 oil to one part acid. Just whisk the oils slowly into the acid.
Acid could also be a white wine vinegar. But it you add some good quality Dijon mustard (like Maille), it is a good emulsifier and tends to balance the flavours a bit.
Mine almost always starts with finely diced shallots. I use lemon juice or various vinegars. You may find rice wine vinegar much milder in flavour. I also use a variety of oils in combination with grape or olive...my favourite is hazelnut, but also pistachio, avocado, ,,,, Then some herbs...basil, tarragon, etc. Plus lots of sea salt and fresh ground pepper.
Try some rice wine vinegar. Unseasoned so you can add your own flavours. I'll bet you'll like its mildness.
And you don't want to overwhem the greens with the vinaigrette. Just a light tickle so that each leaf has a drop.
with Extra Virgin Olive Oil. Perhaps the best start would be to determine how tart you like it based on proportions of oil to acid and depending on the acid you use. Try somewhere between 2 and 3 oil to one part acid. Just whisk the oils slowly into the acid.
Acid could also be a white wine vinegar. But it you add some good quality Dijon mustard (like Maille), it is a good emulsifier and tends to balance the flavours a bit.
Mine almost always starts with finely diced shallots. I use lemon juice or various vinegars. You may find rice wine vinegar much milder in flavour. I also use a variety of oils in combination with grape or olive...my favourite is hazelnut, but also pistachio, avocado, ,,,, Then some herbs...basil, tarragon, etc. Plus lots of sea salt and fresh ground pepper.
Try some rice wine vinegar. Unseasoned so you can add your own flavours. I'll bet you'll like its mildness.
And you don't want to overwhem the greens with the vinaigrette. Just a light tickle so that each leaf has a drop.
Oh geesh, I forgot to add the lemon part. lol It's about the zest of
a half of a medium-sized lemon, grated right into the mixture, when you add the powders. And then a little more zest on top of the salad, for color.
Make it up before you need it (about an hour or so) so the mild flavor of the lemon seeps into the dresssing nicely.
Let me know if you try this - it's good!
a half of a medium-sized lemon, grated right into the mixture, when you add the powders. And then a little more zest on top of the salad, for color.
Make it up before you need it (about an hour or so) so the mild flavor of the lemon seeps into the dresssing nicely.
Let me know if you try this - it's good!