I made this salad dressing the other day. At first I found its sweetness way too much for my liking and the flavour was rather raw and undeveloped. But after a couple of hours sitting on the counter it mellowed into a rather pleasant salad dressing. Still, for my palate less sugar is better so I reduced the half cup to one third of a cup and for the same reason I put less onion into the second mixture. This is something you have to experiment with, but keep in mind that we consume salad dressing with a salad and not on it’s own. I made it the old fashioned way, whisked up with a balloon whisk. Adapted from Food. People.Want.
POPPY SEED SALAD DRESSING
1/3 cup sugar 1 tsp French mustard
1 tsp salt
1/2 cup olive oil
1/2 cup vegetable oil
1/3 cup white wine vinegar
1/8 cup finely grated red onion
1-1/2 tsp poppy seeds
• Pour the olive and vegetable oil into a measuring cup and set it aside.
• Add the sugar, mustard, red onion and salt to the jar of a blender.
• Pour in the vinegar and blend on high until the sugar is thoroughly dissolved.
• With the motor still running, remove the lid from the blender and pour in the combined oils in a steady stream until emulsified.
• Pour the dressing into sterilized jar, add the poppy seeds and shake to combine.
• Seal the jar and refrigerate until use.
• Makes about 2 cups
