This recipe is the most requested of all my recipes!
- Carbohydrate 8.27457177525458 g
- Cholesterol 0 mg
- Fat 341.061996950563 g
- Fiber 4.67383327282014 g
- Protein 5.71219199133737 g
- Saturated Fat 27.2970266894211 g
- Serving Size 1 1 Serving (561g)
- Sodium 2630.85166502702 mg
- Sugar 3.60073850243444 g
- Trans Fat 14.7569716789424 g
- Calories 3077 calories
Step-by-step
- Mix all ingredients until emulsified.
- Store in refrigerator.
- Add Gorgonzola cheese crumbles for a great blue cheese dressing
Why is there a pool of clear oil sitting on top of the jar after ten minutes on the counter? When oil and acid refuse to cooperate, the culprit is almost always a lack of mechanical force or an insufficient stabilizer. Mustard contains mucilage compounds in its seed coat that act as natural emulsifiers, bridging the gap between water-soluble red wine vinegar and fat-soluble canola oil. Pour the oil in a slow, pencil-thin stream while whisking vigorously at a 45-degree angle to shear the fat into microscopic droplets that stay suspended.
The Acid-Fat Ratio and Chemical Interaction
Acids lower the pH of the mixture, altering the protein structures within the mustard to help bind the continuous phase of the dressing. Using 1/2 cup of red wine vinegar to 1 1/2 cups of canola oil establishes a strict three-to-one ratio that balances sharp acetic bite against heavy neutral fat. If the mustard has sat open in the refrigerator door for six months, those binding proteins degrade and the emulsion will inevitably fracture into an oily slick.
Temperature and Storage Mechanics
Cold oil is more viscous and resists shearing, so bring the vinegar and mustard to 68 degrees Fahrenheit before introducing the fat. Store the finished jar in the rear of the refrigerator where temperature fluctuations are minimal, and consume it within fourteen days before the pepper compounds oxidize and turn acrid. Whisk the mixture for thirty seconds if separation occurs during storage rather than shaking a cold, rigid glass container.
