I'm a bit of a novice when it comes to cooking, but here we go:
There's a restaurant in Denver called H Burger that has the best salad I've ever had in my life, a Chinois chicken salad with a soy mustard vinaigrette dressing. I'm desperate to copy the dressing so I can put it on all my salads, so I asked the waitress if they sold the dressing, or would be willing to give me the recipe. She went to the kitchen to ask and came back with a list of ingredients used in the dressing, rather than the recipe:
-rice wine vinegar
-possibly some other things not written down
I thought the dressing looked too creamy to be a vinaigrette! (It has the appearance of maybe a thinner hollandaise, or a yellower Caesar.) So my questions are: Is this even really a vinaigrette? Doesn't adding an egg make it a type of Caesar? If I were to throw this all together at home in an effort to recreate it, are there any standard measurements I should be using? (This much oil to this much vinegar, this much vinegar to one egg, etc)? I've never made dressing before, and I'm aware certain proportions are usually recommended, however I have no idea how this works with a Caesar.
Any help at all would be appreciated! My passion for this salad knows no bounds!
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