or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › light italian dressing
New Posts  All Forums:Forum Nav:

light italian dressing

post #1 of 8
Thread Starter 

I know that most Italian restaurants (I would assume) make their own dressings. I can't seem to reproduce the dressings to the consistency that you find in restaurants.  Some are so light, and by light I mean kinda thin or clear, not real oily, but lots of flavor.

 

One of my favorites is the dressing on the Insalata Mista salad at Bravos.

 

Does anyone have any suggestions on how to make a really light flavorful dressing?


Thanks,

Rut

Gear mentioned in this thread:

post #2 of 8
Quote:
Originally Posted by rutledj View Post

 

One of my favorites is the dressing on the Insalata Mista salad at Bravos.

 

Does anyone have any suggestions on how to make a really light flavorful dressing?

 

 

I don't know anything about Bravos - never heard of the place.  However, this thread may be helpful:

 

http://www.cheftalk.com/forum/thread/43490/creamier-vinaigrette

 

Schmoozer
Reply
Schmoozer
Reply
post #3 of 8

You'd be surprised how much junk ingredients are in those dressings. corn syrup, water, white vinegar. Corn syrup provides a lot of body and the sweetness appeals to many many palates. Thinned with water and white vinegar for flavor balance. And all quite inexpensive.

post #4 of 8

Phil, why do you include vinegar as a junk ingredient?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #5 of 8
Quote:
Originally Posted by KYHeirloomer View Post

Phil, why do you include vinegar as a junk ingredient?



I'd say he's referring to white distilled vinegar... which is only good enough for cleaning out coffee pots IMO.  It adds no real flavor to food and is just there to provide acidity.  A real italian dressing wouldn't have it.  Try a nice balsamic or red wine vinegar.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 8

Sorry don't agree that white  vinegar only good to clean coffee pots. A good 5% acidity one is required for cole slaw, and many pickeling procedures and marinades. I have tasted balsamics and wine vinegars  that I would not use for anything pure junk in particular store brands.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 8

Yes, I maligned white vinegar as an italian dressing ingredient. Good for some things but I don't think this is one of its proper uses.

post #8 of 8

Distilled White vinegar works well on newspaper for cleaning windows

 

There are some really good white wine vinegars out there, I like using them for marinades and on top of hot chips with a tonne of salt.

 

 

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes

Gear mentioned in this thread:

ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › light italian dressing