Featured Recipe
Tangy Poppy Seed Drizzle
By Kate
"
A quick, tangy dressing with a subtle sweetness and nuttiness from toasted sesame seeds swapped for poppy seeds. Brown rice vinegar substitutes white vinegar for a gentler acidity. Dry mustard replaced with ground turmeric for color and earthiness. Brown sugar cut down by a third for less sweetness. Olive oil combined with avocado oil for smooth emulsion and richness. Crisp raw shallots swapped in for white onion to cut sharpness without overpowering. Emulsion done carefully for a stable, creamy texture. Poppy seeds folded in last for crunch and visual pop.
"
Prep:
6 min
Cook:
0 min
Total:
6 min
Serves:
6 servings
dressing
salad
vegan
gluten-free
Introduction
Vinegars vary wildly. White vinegar’s sharp but can kill delicate flavor. Brown rice vinegar softens edges, gives a rounded acid burst that doesn’t shout. Brown sugar reduced, because too sweet drains life out of dressing. Turmeric swapped in adds color and a hint of earth without mustard’s punch—sometimes less is more. Shallots give subtle sharpness; harsh raw white onion often overtakes everything, making dressings clunky. Sesame seeds toast quickly; replace poppy seeds to vary texture and aroma but keep that crunch. Oil blend improves mouthfeel. Emulsification isn’t about speed but patience—ribbons indicate controlling texture, stopping before it breaks down. Let dressing rest, flavors meld tighter. Keep handy but don’t overdo sweetness or acidity—balance lives in adjusting by taste, not strict measures.
Ingredients
About the ingredients
Brown rice vinegar brings gentler acidity than white. Substitute apple cider vinegar if unavailable, but expect cloudier liquid and fruity notes. Dark brown sugar can be light brown; just less molasses flavor. Ground turmeric adds color and subtle earth—dry mustard is sharper, but turmeric won’t overpower. Minced raw shallots soften flavor without pungency of raw white onion; red onion can work too but use less. Blend olive with neutral oil like avocado for silky mouthfeel and milder olive flavor, preventing fat-heavy coating. Toasted sesame seeds swap for poppy—toast quickly in dry pan until fragrant but not burnt. Keep sesame seeds or poppy seeds dry to avoid clumping in dressing. Kosher salt preferred for measured salinity, but regular table salt works; start smaller.
Method
Technique Tips
Start placing all acidic and dry ingredients in blender or bowl. Blending first dissolves sugar and distributes powders, preventing gritty texture. Mince shallots fine to avoid chunks. Add oils slowly while blending or whisking to create a stable emulsion—the key to cling and texture. Watch for pale, creamy ribbons when you stop stirring—too fast blends lead to separation. Stir in seeds last by hand, never in blender, to keep texture and prevent bitterness extracting. Always taste and adjust salt or acidity after emulsion; acidity can go from sharp to balanced with small vinegar tweaks. Resting dressing allows flavors to marry—raw shallot tones down, oils settle, and aromas intensify. Store chilled, shake well before serving if separated.
Chef's Notes
- 💡 Use brown rice vinegar instead of white; gentler flavor. If no brown rice vinegar, apple cider vinegar works. Expect slight cloudiness.
- 💡 Mix olive oil with avocado oil—milder taste. Prevents heaviness. Blend improves texture. Drizzle in oils slowly for emulsion.
- 💡 Minced shallots fine; avoid large chunks. Raw shallots offer subtle sharpness. Think simple. Red onions can replace but use less.
- 💡 Toasted sesame seeds—quick in pan. Just fragrant enough; no burning. Add towards end for crunch. Change texture completely.
- 💡 Let dressing sit 5 minutes—it blooms. Flavors meld together. Refrigerate if storing; bring back to room temp before use.
Kitchen Wisdom
How to adjust the vinegar?
Taste, increase or decrease vinegar according to preference. Too much sharpness isn’t good.
What if it separates?
Shake well before using. Blend again or whisk lightly. Stabilizing techniques help maintain blend.
Can I use other oils?
Yes, nut oils work too but consider flavors. Replace with lighter oils if preferred. Don't overpower.
Storage tips needed?
Store in fridge. Can last around a week. Just check separation. Mix fresh before serving.
