The Real Secret to Amazing Salad Dressings - Xanthan Gum, The Thickener of the Future
Recipe type: Salad / Dressings
In today's episode we're looking at a remarkable thickener called xanthan gum. This powder is classified as a hydrocolloid, and is bipolar, but not in a bad way. Bipolar means that it grabs water-based liquids and oil-based liquids simultaneously, creating suspension.
Plain Simple Salad Dressing
- 240ml Oil (olive, sunflower or peanut)
- 45ml Freshly squeezed lemon juice
- 2.5ml Xanthan gum
- 10ml Mix dried herbs of your choice
- Salt and pepper to taste
For the Gourmet Blue Cheese and Anchovy Dressing
- 160ml Olive oil
- 60g Anchovies in oil
- 45ml White wine vinegar
- 2.5ml Paprika
- 5ml Crushed garlic
- 2.5ml Hot English mustard
- 2.5ml Sugar
- 2.5ml Himalayan rock salt
- Worcestershire sauce and Tabasco
- 100g Strong creamy blue cheese
- 2.5ml Xanthan gum
- For the first, and simplest of all dressings, add the lemon juice to the oil.
- To this we are only going to add a half teaspoon of xanthan gum. The remarkable thing about this powder is that it works brilliantly with hot or cold liquids.
- Add the dried herb mix of your choice.
- And then a good dose of roughly ground black pepper and salt.
- Zap this all with your stick blender for 60 seconds. You can do this in a regular blender just as well.
- And there it is, a perfectly blended salad dressing that will not separate or precipitate, and will keep indefinitely in an airtight container, preferably refrigerated.
- Next up is the best salad dressing I have ever tasted... a thick dressing of anchovies, blue cheese, herbs and spices.
- Pour the lemon juice and wine vinegar into the olive oil.
- Add a half teaspoon of xanthan gum.
- Add the anchovy fillets with their oil.
- Add the paprika, crushed garlic and hot English mustard.
- Break the blue cheese into the mix as well. A strong creamy blue cheese is best for this .... Rosenberg is my favorite.
- Then we'll turbo charge this all with a dash of Worcestershire sauce and Tabasco.
- Zap the whole lot with your stick blender and again you'll see an instant personality change into a creamy, thick dressing.
- This dressing will not separate or precipitate and refrigerator and freezer stable.
- To thin this dressing, use the regular pourable dressing we made previously, otherwise use spooned in dollops over your salad.
- Stay tuned for tomorrow's episode where we're making the most amazing steak using this same dressing.