I decided tonight to make a vinaigrette dressing for my salad. This was my first attempt at making my own salad dressing. Everything I've read online makes it sound easy. But somehow I managed to screw it up. My dressing came out very thick, like a mayonnaise almost. It tastes good, but it's unattractive, and it's definitely far thicker than what I was aiming for. I wanted a thin dressing.
I think the problem was that I used a blender, and the oil thickened too much as a result. I probably should have just shaken it up.
Here is my recipe and process.
3/4 cup extra virgin olive oil
1/4 cup basalmic vinegar
1 whole habanero pepper, seeded
1 teaspoon coarse ground mustard (prepared)
1 teaspoon honey
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp white pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
fresh thyme, about a teaspoon
I dissolved the salt in the vinegar, then poured it and all the other ingredients into the blender and blended on the highest setting for 30 or 40 seconds.
I made up this recipe based upon the proportions used in a number of other vinaigrette dressing recipes I found on the web. What I ended up with looks like basalmic mayonnaise. What I wanted was a thin vinaigrette that would spread easily over my salad greens.
What did I do wrong? Is there a way to fix it? Right now, it observes the 3:1 oil to vinegar ratio, but I'm considering just stirring in more vinegar to thin it out.
Updated 2 years ago | 2
Updated 4 months ago | 3
Updated 1 year ago | 5
Updated 2 months ago | 0
Updated 2 months ago | 4