Author Topic: Improv dressing  (Read 845 times)

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Offline T3sl4co1lTopic starter

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Improv dressing
« on: May 10, 2022, 08:46:04 am »
This seemed to turn out better than alright, if not the most pleasing color (some dye would be fine, or juice or choppedbits of colorful veg; or maybe paprika, etc.).

Unfortunately I don't have measurements as usual, but eyeballed something probably like:
1 lemon, juice of
2 tbsp soy sauce
1 tbsp yellow mustard (prepared)
1/2 tsp dried thyme
1/4 tsp celery seed, crushed/ground
2 tbsp white sugar
1/3 c mayonnaise (not sure, maybe even more like 1/2 c?)

The celery seed, I have whole, but I crushed it by pouring it out on the cutting board and dragging the chef's knife over it, held nearly flat, with strong downward pressure from my other hand.  (Be especially mindful of the cutting edge when applying pressure!)  Using the point helps concentrate force.  After a few passes, most seeds were cracked, starting to form a paste (the granules start to stick together in their expressed oil).  Easier to just use a grinder if you have one handy (alas, I don't).

Soy sauce with sugar and acid (acetic or citric) shifts the flavor to a sour teriyaki profile (which uses rice wine, so, winey flavors rather than acids), and from there, herbs/spices are nice.  Could replace mayo with oil and shake for a vinaigrette.

I suppose I shouldn't be so surprised, vinaigrettes are pretty simple and good. :)

Hmm dang, I didn't even put garlic in there?  That'd be even better...  I did have onion and black pepper in/on the salad however.  ^-^

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