Poppy-Seed Dressing 2

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.