What happened? I made salad "caprese" and emulsified the dressing into mayo-ish glop!

M

marilynfl

Moderator
Rather than making a big bowl of caprese salad, I wanted to serve individual dishes with greens under an open-faced sandwich. Used organic greens, panini-grilled slices of Panera "asiago cheese" bread, thick slabs of surprisingly tasty "Ugli" tomatoes, fresh slices of mozarella and basil leaves. The grilled bread, tomato and cheese were run under the broiler to warm/slightly melt the cheese, then placed on top of the greens, sprinkled with herbs, and dressed.

I had the dressing all ready:

3 Tbl of Balsamic (totally unstolen!! Used 2 Tbl of fig balsamic and 1 tbl of regular balsamic)

1/2 C EVOO

1 minced garlic

1 tsp kosher salt

1/2 tsp fresh ground pepper.

Got worried that the balsamic and oil wouldn't be evenly dispersed on the salad and so SECONDS before I served the plates, I took my stick blender and wizzed it. The dressing turned smooth and perfectly emulsified, but thick! Spoonable thick. Too thick!! I could barely get it off the spoon to drizzle over the greens and panini. And it lost its sheen...even with all that oil. Ended up looking like gravy that cools and congeals! Awful looking!

So...I'd score the dish a 90 for taste, a 70 for ease of eating (the crunchy Panera bread was a bit difficult to cut with a butter knife; a steak knife would have made things easier) but only a 50 for appearance because of the "congealiosity" factor.

Anyone care to channel Corriher and tell me where I went wrong?

 
I never tried emulsifying with a stick blend, but I guess it over does it. I would have tried...

adding a little eau de faucet.

 
I have used my stick blender to make whipped cream and it whipped

it thick so fast. I could see that happening with your dressing. At least you just figured out a quick way to make mayonnaise!

 
I need to know the provenance of your balsamic vinegar. If you didn't steal it, who did?

I've never known dressing to get thick without egg yolk or at least some mustard. Perhaps the balsamic, particularly the fig balsamic, had enough body to it to act as an emulsifyer.

I'm usually thrilled when an emulsion works, though this sound like overkill. Delicious overkill.

 
I'm not sure what went wrong, but take a look at this one - it has mustard, but is similar

to what you describe:

via a friend from meals.com:

No-Fail Balsamic Vinaigrette

Homemade salad dressing is easy to make and tastes delicious.

Estimated Times:
Preparation Time: 5 mins
Cook Time: 0 mins

Servings: 16

Ingredients

1 teaspoon salt
1 teaspoon ground black pepper
2 large cloves garlic peeled
1 tablespoon Dijon mustard
3/4 cup balsamic vinegar
1 1/4 cups extra virgin olive oil

Directions

Place salt and pepper in a blender. Process for 10 seconds on high speed. Add garlic cloves and process for an additional 10 seconds on high speed. Add Dijon mustard and process on high speed for another 10 seconds. Pour in balsamic vinegar and blend on high until well mixed. With the blender running, pour the olive oil through the hole in the top in a slow, steady stream. After the oil has been added, continue to blend for 30 seconds. Transfer to an airtight container and store in the refrigerator. Will last for several weeks.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=4770

 
I had that happen once. It came out very thick, and honestly not very appealing looking. I recall

that it was light brownish...BUT, tasted great.

I believe the rec that I used had a "pinch" of sugar. (I remember it so well, because one year my sister gave me a spoon that measures a "pinch" I was so glad to use it! (And of course call her to alert her that her christmas presents are so much needed and appreciated!)

 
I got a set for Christmas too, pinch, dash, and smidgen. The smidgen is great to remove the core...

from cherry tomatoes.

 
I agree with diluting it a bit. Balsamic and fig vinegars can be thicker than wine vinegars.

 
Ode to the stick...

and the power of instant emulsification (is that like instant gratification?).

I also use it to blend soap, saves me from standing out by the cement pond all day stirring. 1 minute or less with the stick.

 
Thanks for the tip, and rec below. I love Marlene! I love to find ways to re-inforce how much I

appreciate my sisters gifts. Have had trouble coming up with reasons for a lemon gadget that looks like a ring. I don't think I have ever used it, but I have worn it in her presence at parties...

 
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