Try this Poppyseed Dressing recipe, or contribute your own.
- Carbohydrate 77.27201925 g
- Cholesterol 0 mg
- Fat 19.6050516666667 g
- Fiber 1.0796749971509 g
- Protein 0.978415 g
- Saturated Fat 1.26530483333333 g
- Serving Size 1 1 Serving (106g)
- Sodium 1.668125 mg
- Sugar 76.1923442528491 g
- Trans Fat 0.966870666666668 g
- Calories 476 calories
Step-by-step
- Blend all ingredients in blender or mix by hand; will keep in frig for a week.
- I serve this with raw spinach, fresh strawberries or mandarin oranges, and sliced mild onion, Vidalia if possible.
A simple list of pantry staples hides the vigorous chemical reaction required to make a stable poppyseed dressing. Vinegar provides the necessary acetic acid, while dry mustard acts as a natural emulsifier, bridging the gap between oil and water phases. Without mustard powder, oil and vinegar separate almost instantly upon resting. Grated onion contributes both sharp sulfur compounds and microscopic solids that help anchor the suspension. Sugar softens the high acidity of cider vinegar, shifting the overall profile toward a balanced sweet-and-sour medium.
- Use a blender on high speed for 45 seconds to force the oil into microscopic droplets, creating a thick, opaque emulsion.
- Substitute a whisk and a bowl if you lack a machine, pouring the oil in a slow, steady stream while beating constantly.
- Store the finished mixture in a sealed glass jar in the refrigerator for up to seven days.
- Pair the dressing with bitter greens like raw spinach or radicchio, where the high fat and sugar content counters natural glucosinolates.
Temperature affects viscosity significantly. Let the chilled jar sit at room temperature for 15 minutes before serving to loosen the cold oil.
