Creamy Herby Salad Dressing
My Aunty Val is a fantastic lady who makes the most fantastic food. Her top three recipes, in order, are her salad dressing, her roast and her cupcakes. Today I share number one. It is reminiscent of the Dulces salad dressing, but with more garlic. And we all know that garlic is a synonym for better.
My Aunty Val is a fantastic lady who makes the most fantastic food. Her top three recipes, in order, are her salad dressing, her roast and her cupcakes. Today I share number one. It is reminiscent of the Dulces salad dressing, but with more garlic. And we all know that garlic is a synonym for better.
- Carbohydrate 0.594773000598771 g
- Cholesterol 23.265 mg
- Fat 12.8130000156269 g
- Fiber 0.0511600011199778 g
- Protein 0.735506000027097 g
- Saturated Fat 1.07492002615114 g
- Serving Size 1 1 Serving (24g)
- Sodium 9.84320000408006 mg
- Sugar 0.543612999478793 g
- Trans Fat 0.242006725190798 g
- Calories 119 calories
Step-by-step
- Combine all the ingredients together in a large bowl and blend until light, thick, creamy and frothy.
- Serve garnished with cucumber, salad or chicken.
Most home cooks dump oil into a blender all at once, breaking the emulsion before it forms. Building a stable emulsion requires understanding both volume and mechanical force.
- When processing large quantities, divide the liquid fats into smaller batches if your blender capacity falls below four total cups to prevent motor burnout.
- Pour the vegetable oil in a thin, continuous stream while the blades spin at high speed to incorporate air evenly.
- Use whole eggs at a standard room temperature of 68 degrees Fahrenheit because chilled yolks resist binding with cold vinegar.
- Raw garlic contains water-soluble compounds that distribute uniformly when crushed past a fine mince before hitting the blades.
- Store the finished dressing in glass jars sealed tightly for up to five days at or below 40 degrees Fahrenheit.
- Fresh parsley contains moisture that can thin the final mixture if the leaves are not thoroughly spun dry in a salad spinner prior to blending.
Over-blending can introduce excess heat from friction, which causes oil droplets to coalesce and separate the emulsion. Adding the vinegar slowly balances the acidity while maintaining the thick, frothy structure.
