One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids
- large quantities of oil
- spiciness (i.e. anything with capsaicin or peperine)
But I'm struggling to accomplish this because I don't know what type that would be. I bought a book called Garde Manger by the Culinary Institute of America (CIA).
For "cold emulsion sauces", they listed
- temporary emulsions (e.g. vinagrettes)
- stable emulsions (e.g. mayonnaise)
However both of those examples involve high amounts of fat or acid.
For "dairy-based dressings", these seemed to rely on primarily cheese and cream, both of which are high fat.
Salsas it said tended to have fruits and/or vegetables combined with an acid (e.g. citrus juice, vinegar, or wine). Again, won't work.
So the options left were
- coulis and purees
- coating sauces: aspic
Would either of these last two options work? It seems plausible since the book doesn't mention high fat or acidity as a requirement for them, but I wanted a second opinion since I've never made either.