LilliMarlene Posted March 1, 2020 Share Posted March 1, 2020 Can anyone help with a recipe? Making dressing for my caesar salad but all the recipies are with mustard.. and none of the mustards here are compliant. Link to comment Share on other sites More sharing options...
Jihanna Posted March 1, 2020 Share Posted March 1, 2020 I always used mustard powder for my mayo, not prepared mustard. I'm not sure if that helps or not. I also routinely added some zest in the form of 1/2 tsp garlic powder and a dash or two of black pepper. If I was making it for a specific reason, I might add more garlic or pull in other herbs/spices as well... but if using it for a dressing, I'd make my usual mayo, then tweak a portion of it for the dressing. To make mine, I sort of combined the ingredients from this recipe and the method from this one. Once it was made, I just tasted and added stuff (keeping track of what and how much) until it was something I'd enjoy (I typically despise mayo). The next time I made it, those tweaks were put in as part of my base before I blended anything. All that said, though, there's also this Caesar dressing recipe that specifies mustard powder in the ingredients (as opposed to the one I found that calls for Dijon), so maybe that'll give you something to work from/with. Good luck Link to comment Share on other sites More sharing options...
LilliMarlene Posted March 2, 2020 Author Share Posted March 2, 2020 Thanks! It came out ok tonight.. letting it sit over night and I’ll try it tomorrow. Link to comment Share on other sites More sharing options...
Healthgrab Posted March 18, 2020 Share Posted March 18, 2020 This made me hungry, I love making caesar salad and one thing I always made sure is I've saved self-made mustard with garlic on my fridge the night before. Link to comment Share on other sites More sharing options...
Amura Posted March 20, 2020 Share Posted March 20, 2020 You can really add pretty much anything to a homemade mayo. Just add it and blend again. Done. For a Caesar salad dressing, this is what I would do: Make your own homemade mayo, the usual way. Add a little bit more oil afterwards (you don't want it as thick as a mayo), one garlic clove, 2-3 anchovies, and a teaspoon of mustard (I prefer Dijon, but you can use whatever you like or have at han). Also add salt, pepper & lemon juice to taste. And blend again. Link to comment Share on other sites More sharing options...
stream26 Posted April 28, 2020 Share Posted April 28, 2020 Check out lacto-fermented mayo. It increases the shelf life from a couple days to a couple weeks. Basically, add whey culture and let it go for 7 hours before refrigerating. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted April 29, 2020 Moderators Share Posted April 29, 2020 On 4/28/2020 at 3:11 AM, stream26 said: Check out lacto-fermented mayo. It increases the shelf life from a couple days to a couple weeks. Basically, add whey culture and let it go for 7 hours before refrigerating. Whey would not be whole30 approved given it's a dairy byproduct. Link to comment Share on other sites More sharing options...
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