Salad Dressings
Feta-Dill
Honey-Mustard
Indonesian
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Salad Dressings
~ Feta-Dill Dressing ~
- 5 Whole Eggs
- 3 Egg Yolks
- 1/2 gallon Salad Oil (add slowly to eggs until thick)
- 1 tablespoon Granulated Garlic
- Dash Tobasco
- Dash Worcestershire
- 4 tablespoons Black Pepper
- 3/4 cup Red Wine Vinegar
Emulsify above ingredients with hand processor.
In a saucepan, reduce until dry the following ingredients . . .
- 1 cup White Wine Vinegar
- 2 tablespoons Dill
- 1 tablespoon Basil
- 1 tablespoon Tarragon
Add to dressing and thin with . . .
Fold in 1 lb. Feta Cheese (crumbled fine). Yield: 1 gallon.
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~ Honey-Mustard Dressing ~
- 2 cups Dijon Mustard
- 1/3 cup Honey
- 4 Whole Eggs
- 2 cups Rice Wine Vinegar
- 8 cups Salad Oil
- 1/2 cup Sesame Oil
Emulsify with hand processor. Finish with . . .
- Dash each Soy Sauce, Hash Spice, Toasted Sesame Seeds
Thin with water as needed to desired consistency. Yield: 1 gallon.
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~ Indonesian Dressing ~
- 1 cup Rice Wine Vinegar
- 1 cup Peanut Butter
- 3/4 cup Olive Oil
- 3/4 cup Peanut or Soy Oil
- 1/3 cup Tamari or Soy Sauce
- 1 tablespoon Garlic Puree
- 1 tablespoon Sesame Oil
- 1 tablespoon Ginger Powder
- 1 tablespoon Diced Ginger
- 1 tablespoon Cilantro Minced
- 1 tablespoon Day Coriander
- 2 tablespoons Minced Scallion
- 1/2 teaspoon Habanero Pureed
- 1/2 teaspoon Cayenne Pepper
Place ingredients except oils in food processor, blend well and drizzle in oils.
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