This formulation is a standard Italian salad dressing using Xanthan and egg yolks. The recipe can be modified to add alternative spices. We have also provided approximate amounts but strongly recommend that amounts be accurately weighed out to ensure consistent results. It is vitally important to ensure all equipment is spotlessly clean and that the stated levels of vinegar and salt are added to ensure the sauce does not spoil.
Recipe:
Ingredient | Weight | Equivalent* |
Fresh Vegetable Oil | 400 g | Approx 2 cups |
Water | 330 ml | Approx 1.5 cups |
Vinegar (cider or malt) | 150 ml | Approx 0.75 cup |
Fresh garlic (minced) | 25 g | Approx 6 cloves |
Sugar | 30 g | Approx 2 Tablespoons |
Salt | 25 g | Approx 4 teaspoons |
Egg yolks | 60 g | Approx 4 egg yolks |
Finelly-chopped fresh onion | 5 g | Approx 1 teaspoon |
Xanthan Gum, Code ISXANT8.1 or ISXANT8.5 | 3 g | Approx 1 teaspoon |
Lemon juice | 30 g | Approx juice of 1 lemon |
Total | 1058 | |
Method
- Combine the Xanthan and Sugar. Place the water in a high speed blender, switch on and add xanthan / sugar mix. Mix until mixture is smooth and lump free.
- Add Vinegar and lemon juice, and blend until smooth.
- Add the egg yolks and blend until mixed.
- While blending as high speed slowly add the oil in a steady stream over 30 – 60 seconds.
- Add the salt, chopped onion and minced garlic
Fresh vegetable oil should be used to give the best flavour and longest shelf life. Natural antioxidants such as Mixed Tocopherols (CODE: ISVEMTS70) can be added to the oil to reduce the rate of oxidation.
Fresh herbs, such as oregano can be added. We suggest the herbs be washed with boiling water to remove dirt and excessive bacteria before removing the leaves from the stalk and adding to the dressing. We also tried this with some lime zest with great success.
Keep refrigerated and consume within 7 days.
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