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Old 06-09-2011, 05:42 AM   #1
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Arrow Thickening agent for salad dressing

Hello,

I have this Japanese ginger salad dressing where you add fresh onion (soy sauce-honey- sesame oil- oil- onion- ginger)

I mix them using a blender, it has a nice texture but it separates fast and I end up with runny dressing at the bottom.

What can I add to make it hold it consistency?

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Old 06-09-2011, 06:10 AM   #2
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If you add the oil too fast, it will not hold long. Slow down a bit and see if that helps.
Slowest speed on the blender may help as well.
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Old 06-09-2011, 06:38 AM   #3
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Oh, that sounds logic.
hanks will try and give you an update.
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Old 06-09-2011, 07:23 AM   #4
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Run the blender and add the oil in a small, slow stream.

Also a bit of Dijon mustard helps hold the emulsification
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Old 06-09-2011, 08:46 AM   #5
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Quote:
Originally Posted by jennyema View Post
Run the blender and add the oil in a small, slow stream.

Also a bit of Dijon mustard helps hold the emulsification
You beat me to both answers, Jenny!
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Old 06-09-2011, 12:40 PM   #6
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Quote:
Originally Posted by Number 18 View Post
Hello,

I have this Japanese ginger salad dressing where you add fresh onion (soy sauce-honey- sesame oil- oil- onion- ginger)

I mix them using a blender, it has a nice texture but it separates fast and I end up with runny dressing at the bottom.

What can I add to make it hold it consistency?
Do you have an immersion blender (sometimes called stick or hand blender)? If you do dressings mixed with them tend to stay together for a much longer time.
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Old 06-09-2011, 02:18 PM   #7
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Go to your local drugstore and get some no-cook thickener for people with swallowing difficulties. "Thick It" is what I use. Doesn't add any flavor, you can get the precise consistency you want.

And I'd love that recipe!
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Old 06-09-2011, 02:42 PM   #8
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Erm, no that didn't work still runny.



Quote:
Run the blender and add the oil in a small, slow stream.

Also a bit of Dijon mustard helps hold the emulsification
Slow speed didn't work. And wouldn't Dijon mustard change the flavor?

Quote:
Do you have an immersion blender (sometimes called stick or hand blender)? If you do dressings mixed with them tend to stay together for a much longer time.
Yes I do, but how will it chop the onion?


Quote:
Go to your local drugstore and get some no-cook thickener for people with swallowing difficulties. "Thick It" is what I use. Doesn't add any flavor, you can get the precise consistency you want.

And I'd love that recipe!
Thanks, but I don't approve using products like these.


Ok people see how it looks
How they make it like that?
Mine is runnier than water lol
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Old 06-09-2011, 02:50 PM   #9
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Chop the onion first.

Quote:
Slow speed didn't work. And wouldn't Dijon mustard change the flavor?
We didn't say to use a slow speed. with the motor running, dribble in the oil in a slow steady stream. The oil should go in slow, not the machine on slow.
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Old 06-10-2011, 01:08 AM   #10
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Old 06-10-2011, 08:25 AM   #11
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Quote:
Thanks, but I don't approve using products like these.
Just in case you are unaware, that product is nothing but.... CORN STARCH.

So if you thicken HOT things with the traditional corn starch and water slurry,
you are using the exact same thing.
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Old 10-27-2012, 06:54 PM   #12
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Quote:
Originally Posted by ChefJune View Post
Chop the onion first.

We didn't say to use a slow speed. with the motor running, dribble in the oil in a slow steady stream. The oil should go in slow, not the machine on slow.
Oh, ok. Should the oil be poured in by portions?

Quote:
Originally Posted by justplainbill View Post
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If I find it.

Quote:
Originally Posted by GrillingFool View Post
Just in case you are unaware, that product is nothing but.... CORN STARCH.

So if you thicken HOT things with the traditional corn starch and water slurry,
you are using the exact same thing.
Thanks but I don't like the sound of it.
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Thickening agent for salad dressing Hello, I have this Japanese ginger salad dressing where you add fresh onion (soy sauce-honey- sesame oil- oil- onion- ginger) I mix them using a blender, it has a nice texture but it separates fast and I end up with runny dressing at the bottom. What can I add to make it hold it consistency? 3 stars 1 reviews
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