Italian Salad Dressing
This is so much better than the commercial stuff. So much better. As part of my lunch I often have half an avacado, sliced, and top it with some Italian Salad Dressing.
1 tsp granulated garlic
1 tsp sea salt
1 tsp Italian Seasoning
1/4 tsp black pepper
1 pinch stevia (equivalent to 1 tbsp sugar, see Resources)
1 tsp Stone Ground Mustard
3 tbsps filtered apple cider vinegar
3/4 cup canola oil
Place ingredients, in order listed, in a narrow container designed for a stick blender. Lower the blender's blade to the bottom of the container positioning it over the mustard. Turn on the blender and keep the blade fixed to the bottom, moving it in a circular motion, while emulsion starts creeping up the sides. When the emulsion stops creeping up the sides slowly raise the blender while continuing to move it in a circular motion to incorporate new material. When done transfer the dressing to a salad dressing shaker and refrigerate.
Mustard adds flavor and facilitates emulsification that will last for weeks. The classic way to create an emulsion is to slowly drizzle oil into a bowl while mixing with a whisk. By introducing oil to acidic ingredients a little at a time the oil and acid emulsify. If oil is introduced too fast emulsification does not take place and you are left with a soupy liquid. In this recipe we limit the introduction of oil by mixing in a narrow container and slowly raising the stick blender.
Olive oil, even pure olive oil intended for cooking, contains particles that will break up when subjected to the sharp blades of a blender. This produces a bitter taste so olive oil is best avoided for this recipe.
The following summarizes the carbohydrate and fat content for 1 tbsp of salad dressing in grams.
sfa pufa mufa tfa Carbs Protein 1 3 6 10 0 0
sfa (saturated fat), mufa (monounsaturated fat), pufa (polyunsaturated fat), tfa (total fat)