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Poppy-Seed Dressing 2

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Submitted by bob1150

Poppy seed salad dressing: a sweet-tangy emulsified dressing with sugar, vinegar, dry mustard, onion juice, oil, and poppy seeds. Classic Texas-style for spinach and fruit salads.

YIELD

1 servings

PREP

20 min

COOK

0 min

READY

20 min

The classic sweet-tangy poppy seed dressing that became a staple of American restaurant kitchens in the 1950s, especially in Texas where it pairs with spinach-and-strawberry salads. The base is sugar, vinegar, dry mustard, and salt, and the magic ingredient is onion juice (not minced or grated onion) for sharp savory punch without solid bits.

The technique that matters is how the oil goes in. Drizzling it slowly while beating constantly creates a stable emulsion, the same way mayonnaise is made. Pour too fast and the dressing breaks; the oil sits on top and the vinegar settles below. A whisk works but a hand mixer or blender is faster and more reliable.

Onion juice is made by grating an onion over a bowl and catching the liquid. It carries pure onion flavor without the texture problems of minced onion floating in dressing. Three tablespoons is enough for sharp savoriness without overpowering the sweetness.

Kitchen Tips

  • Use a neutral oil like canola or safflower; olive oil will overpower the delicate flavor balance.
  • Make this in a blender for the most stable emulsion, adding oil through the top in a thin steady stream.
  • Use a fine mesh sieve or cheesecloth to strain the grated onion if you want absolutely clear juice.
  • Store refrigerated up to 2 weeks; bring to room temperature and re-whisk if it separates before serving.

Variations

  • Use cider vinegar for a fruitier dressing or white wine vinegar for a more neutral profile.
  • Swap ½ cup of the sugar for honey for a deeper sweetness.
  • Pour over spinach salad with sliced strawberries, red onion, and toasted almonds for the classic Texas pairing.

Ingredients

1 ½ 355
CUPS ML SUGAR
2 10
TEASPOONS ML SALT
2 10
TEASPOONS ML DRY MUSTARD
158
CUP ML VINEGAR
2 473
CUPS ML VEGETABLE OIL
3 45
TABLESPOONS ML ONION JUICE
(make by grating onions and catching juice in a bowl) *
3 45
TABLESPOONS ML POPPY SEED

Directions

Mix sugar, salt, mustard and vinegar.

Add onion juice and stir thoroughly.

Add oil, slowly, beating constantly until completely combined and thick.

Add poppy seeds and beat for a few minutes.

Refrigerate.

* not incl. in nutrient facts Arrow up button

Comments


Gerry

I have about 3L of onion juice from mostly the green scapes. (The garden got ahead of me, and I had no obvious choices but to juice the scapes). Any suggestions for how to use or preserve that much onion juice?

Gerry

I also have about 2L of onion scape pulp. I was thinking of extracting the flavour with boiling water, and using it as a broth base. Good idea? or are there better uses?

 

 

Nutrition Facts

Serving Size 937g (33.1 oz)
Amount per Serving
Calories 5198 78% from fat
 % Daily Value *
Total Fat 448g 690%
Saturated Fat 58g 289%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4724mg 197%
Total Carbohydrate 103g 103%
Dietary Fiber 3g 13%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 2%
Calcium 39% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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