Strawberry Poppyseed Dressing

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. 

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