A variant of Poppyseed Dressing, this one uses a small amount of cream to give a silky texture.
INGREDIENTS:
1½ tablespoons lemon juice ¼ cups white balsamic or rice vinegar ¼ teaspoon fresh minced thyme ½ tablespoon minced shallot 3 tablespoons cup sugar or agave syrup 1 tablespoon Dijon style mustard ¾ cup grapeseed oil or other neutral flavored oil ¼ cup heavy whipping cream Salt and white pepper to taste 1 tablespoon poppyseeds
METHOD:
Add the acids (lemon juice and vinegar), then add the shallot, thyme, salt and pepper. Allow the flavors to marry for 10 minutes.
Add the sugar and whisk until dissolved.
Add the mustard and whisk until thoroughly blended.
Add the oil in a thin steady stream to emulsify.
Whisk in the cream in a steady stream until just emulsified.
In a mortar or bowl, lightly bruise the poppyseeds to release the oils (this helps to flavor the dressing).
Add the poppyseeds and mix well, then whisk until the cream thickens a little.
Dressing is ready. Store in refrigerator for up to 4 days.
Blender Version:
Add the first six ingredients. Whiz to mix well, then on medium, add the oil in a slow steady stream to emulsify. Add the poppyseeds and whiz another 15 seconds. With the motor on low, stream in the cream, then turn on high for 10 to 20 seconds to thicken cream a little.
Yield: Around 1½ cups
Source: Chef Andrew E Cohen
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