Poppyseed Dressing

3 Apr

Trying to copycat Brianna’s Poppyseed Dressing, our favoritest- no doubt related to the fact that it has 14g of fat, 7g of sugar and 160 calories in a 2 Tbsp serving.

It probably comes to no surprise that I concocted this recipe based on reading the label of Brianna’s, putting the ingredients in order, and calculating the amount of salt/sugar/oil to use based on the nutrition information. The only thing that I added more of than I think the bottle would state are the poppyseeds. Turned out pretty good.

makes about 1 cup

6 Tbsp sugar
3 Tbsp water
2 4 pearl onions, peeled (or about 2 Tbsp minced white onion)
4 tsp white vinegar
1 tsp salt
1 tsp apple cider vinegar
3/4 tsp ground mustard
1/2 cup canola oil
(1/2 tsp xanthun gum – this would thicken and stabilize it if you have it, but not necessary)
2 tsp poppy seeds

Blend all ingredients except oil, xanthun gum (if using) and poppy seeds until smooth. Slowly dribble in the canola oil while the blender/food processor is whirring, letting it emulsify. I do this by using the liquid dribbly thing in my Cuisinart, and adding about 2 Tbsp at a time. Whir in the xanthun gum if using. Stir in the poppy seeds.

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2 Responses to “Poppyseed Dressing”

  1. Forrest Roberts April 13, 2012 at 3:21 pm #

    Great job. I looked at the bottle yesterday and knew it could be mimicked. You’ve done a great job with the proportions (I add a touch more cider vinegar, but that’s to taste) and I used two green onions which I minced before putting in the food processor. Made for a brilliant green color, too. Finally, good call on the Xanthum gum–while a not a requirement, just a touch does help with thickening and stabilizing. Well done!

    • rm July 25, 2012 at 3:17 am #

      thanks!

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