Brian S. Hale, Executive Chef,Monarch restaurant
March/April 2007
Yield: 1½ quarts
- 3 cups poppy-seed base (see below)
- 1½ cups frozen strawberries (thawed)
- 2 ounces puréed onions
- 4 cups salad oil
- 2 tablespoons poppy seeds
Preparation:
Purée onions before you weigh them. Add poppy-seed base, strawberries and onions in a KitchenAid mixer. With the whip attachment, slowly add oil until well mixed. Then add poppy seeds. (Hint: Chill all the ingredients beforehand—doing so will help in emulsification.)
Poppy-Seed Base
Yield: 1½ quarts
- 1 quart sugar
- 2¼ tablespoons dry mustard
- 1½ tablespoons kosher salt
- 2 cups cider vinegar
Preparation:
Combine all ingredients in a double boiler. Cook until all sugar is dissolved. The mixture should not be grainy.
