Wednesday, November 7, 2012

Creamy Poppyseed Dressing

I've had several requests lately, and that's so nice. Sure, it's flattering, but it's more than that. Requests indicate a trust in my process, the finished taste, and the healthy quotient that I want to uphold. I rarely talk about the process, but today is one time when I'll go through the process. My oldest daughter recently moved, and hasn't found her favorite salad dressing in any of her local stores. I went out and purchased a bottle, and gave it a taste. Then, I started experimenting. This is my third version. The first one was good, but too sweet. The second was too tangy. This one tastes best to me. I cut back on the sugar from the original ingredient list, substituting agave syrup instead. Agave is a natural sweetened that's somewhat sweeter than sugar, but it's lower on the glycemic index. I added some mayo to simulate the creaminess, and for consistency. I use extra virgin olive oil, not the extra fancy and expensive one, but one that I use for general cooking. Extra virgin olive oil has healthy fats that, in small amounts, are part of a healthy diet. I omitted the salt, as I didn't think it added any taste, but did add sodium. By request, here it is.


2 Tbs mayonnaise
2 Tbs extra virgin olive oil
1 Tbs agave syrup (or sugar)
1 Tbs white vinegar (or use 2 Tbs of one vinegar)
1 Tbs apple cider vinegar
1/2 tsp poppy seeds
1/2 tsp dry mustard

Directions: Measure all ingredients into a small jar. Whisk to combine. Serve by spooning between 1and 2 teaspoons per serving. This will keep for up to one week in the refrigerator.

Stealthy Cooking Tip: Don't be afraid to experiment in the kitchen. It's possible to make small amounts and toss them if you don't like them. Taste as you go, and you'll soon discover your own and your families tastes. Taste things before you add salt, and you'll frequently find it isn't needed. Cut salt when you can.

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