10 votes
Accepted

How to thicken salad dressing

A very small amount of xanthan gum will work. It is commonly used in salad dressings. Be careful though, too much will result in an unpleasant texture that some describe as mucus-like. Maybe start ...
moscafj's user avatar
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7 votes

Preserving oil and lime based dressing for resale

You can't reasonably create a shelf-stable lime juice and oil dressing in a home kitchen. Oil and vinegar dressings don't really need much to preserve them because both oil and vinegar are shelf-...
FuzzyChef's user avatar
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6 votes

My homemade vinaigrettes are fermenting and fizzing

The recipe you described will not produce a shelf-stable mixture. The acidity is too low to inhibit the growth of bacteria or mold, and any stray wild yeasts will greedily eat up the agave nectar. I ...
Sneftel's user avatar
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5 votes
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How do I choose to avoid brown stringy fibres in avocado?

The brown stringy fibers form in the avocado flesh after it is bruised or the avocado is past ripe. The way to avoid this is to plan ahead. Buy your avocados when they are green and very hard. Try to ...
Lorel C.'s user avatar
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5 votes

How to keep shallots from overpowering vinegarettes

I always rinsed onions and shallots, to remove the compounds released when slicing through the cell walls. Since reading the following article in Cook's Illustrated March 2011 edition, I prefer its ...
Giorgio's user avatar
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5 votes
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How to thin Ranch dressing?

Anything, including a 'neutral' flavor, is going to change the flavor, even if all it does is reduce the 'intensity'. So what you need to find is what is an 'acceptable' change. With this in mind I ...
Cos Callis's user avatar
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How long will a Thai dressing keep in the fridge?

This particular dressing, unlike others that carry a botulism risk, only contains water soluble components. Oxygen will always be able to dissolve in here and prevent the botulism conditions, unless ...
MarsJarsGuitars-n-Chars's user avatar
5 votes

How to thicken salad dressing

Most dressing is thickened by an emulsion, so @moscafj's answer of xanthan gum is probably the most direct improvement of this recipe if you're happy with the flavor balance. But another thing you ...
Bloodgain's user avatar
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5 votes
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Can vegetable oil be infused with paprika without heating?

First of all, yes. If you think of it ahead of time, infusing oil with paprika at room temperature will work fine as long as you can do it overnight. While heat can in general be important to rupture ...
Sneftel's user avatar
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4 votes

How to thicken salad dressing

Garlic can also add creaminess depending on how you prepare it, but you typically need a little course salt. (Which you said you're trying to avoid, so you'll have to decide if the small amount of ...
Joe's user avatar
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4 votes
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How to taste a real ranch dressing outisde of the US

I use this copycat recipe to make it at home. Depending on who's coming for dinner, I change up the herbs and the type of vinegar I use, and I usually use half black pepper and half white pepper. ...
Shalryn's user avatar
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4 votes

Why did my vinaigrette emulsify so quickly?

You answered your own question here (emphasis mine): (It's aged and thicker than most, but not so much that it compares unfavorably with other aged balsamic I've bought. It's just vinegar -- no added ...
Alex Reinking's user avatar
4 votes

Making salad dressing without acid or high fat or capsaicin

Acids and spices are generally used to add flavor to the mostly flavorless salad. To adapt recipes for your relative, you could try: Use less sauce or dressing. Of cause the fat content of a ...
Elmy's user avatar
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4 votes

Ruined balsamic salad dressing, how to recover?

Well, adding more of everything but xanthan gum would of course have the effect of diluting the xanthan gum. The problem is, it's possible that you used way, way too much xanthan gum (easy to do, the ...
Sneftel's user avatar
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3 votes
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Making salad dressing without acid or high fat or capsaicin

Yogurt comes in low-fat variations and in my experience they work pretty well. Yogurt can be used as a dressing. In a lot of instances you can make a nice dressing just by taking the recipe of a ...
Pieter B's user avatar
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3 votes

Best natural preservative for vinaigrettes

The best preservative for salad dressing is high acid content; below pH 4.5, most pathogens will not reproduce. However, most salad dressings are above that, and yours certainly is due to the large ...
FuzzyChef's user avatar
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3 votes
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What is the difference between ranch dressing and ranch mayonnaise?

I don't know whether the "ranch mayonnaise" you had was a commercial product or simply something the supermarket whipped up to put on sandwiches. I personally had never heard of "ranch mayonnaise" as ...
Athanasius's user avatar
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3 votes

Why did my vinaigrette congeal?

It is unusual for this to happen. One possibility I see is for your mustard to contain a thickener which then also emulsifies the whole sauce. Remember, most emulsifiers will thicken even when present ...
rumtscho's user avatar
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3 votes

Can vegetable oil be infused with paprika without heating?

If you have access to an isi whipper, you might try a rapid infusion, which would not require heat. This recipe uses whole peppers, but you could probably experiment with ground paprika. You would ...
moscafj's user avatar
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2 votes

Basil Pesto Vinaigrette - what kind of vinegar?

Balsamic vinegar! I recently has this dressing at a restaurant and inquired and they said balsamic. Trying to recreate it myself lol
Tamie's user avatar
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2 votes

How to keep shallots from overpowering vinegarettes

There should definitely be an amount small enough to suit you. The tricky bit is that if you don't get it evenly distributed, you'll still have bites where you get a piece of shallot and it's too much....
Cascabel's user avatar
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2 votes

How to thin Ranch dressing?

Milk or cream would work. If you don't like how they change the flavor, you can instead blend in a neutral oil (vegetable, soy, canola, avocado) to thin it out to the desired consistency.
Quinto's user avatar
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2 votes
Accepted

Can crockpot chicken be made with wet ranch dressing, instead of dry?

It will likely work, but the flavors will be muted. At a minimum, I would leave out the milk in the recipe. You might be better off using other dried herbs and spices, even if they aren't ...
Joe's user avatar
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2 votes
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How to adjust this salad dressing recipe to extend storage life?

Some answers: Swapping lemon juice for vinegar will extend storage life, because lemon juice contains volatile compounds that break down in a few days, whereas vinegar is a fermentation product that ...
FuzzyChef's user avatar
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2 votes

What emulsifiers are suitable for a low-iodine diet?

Both garlic and mustard help emulsify vinaigrettes. Rather than using jarred mustards (which might contain iodine) use dry mustard powder. For the right dressing, tomato paste or finely minced ...
FuzzyChef's user avatar
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1 vote

My homemade vinaigrettes are fermenting and fizzing

Are you keeping these at room temperature? You should be fine if you keep them in the fridge. That being said, Fermentation is a result of temperature (warm ferments faster), sugar (which you're ...
forrest's user avatar
  • 11
1 vote

What is the difference between ranch dressing and ranch mayonnaise?

Ranch mayonnaise has mayonnaise as the only base ingredient, whereas ranch dressing has mayonnaise and another ingredient, in this case buttermilk.
Backyard Chef's user avatar
1 vote

Making salad dressing without acid or high fat or capsaicin

You can work with sweet and salty tastes. A cold soy sauce and mirin/honey mixture is sure to add some good flavours to a salad. You can also crush garlic and ginger, fry it up, then add soy sauce, ...
ElectronicToothpick's user avatar
1 vote

Can salad dressing be made with coconut oil?

Yes, you can, but it needs to be a warm dressing. The only warm dressing that I'm aware of is for spinach salad, where you use bacon fat to make the dressing. See Alton Brown's Spinach Salad with ...
Joe's user avatar
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1 vote

How to thicken salad dressing

I understand your plight when it comes to homemade low fat salad dressing. I also use a low fat version, but not as little as a few tablespoons of oil. The problem I find going that low on oil is the ...
Onepotmeals's user avatar

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