Making salad dressing without acid or high fat or capsaicin
One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids
- acidity
- large quantities of oil
- spiciness (i.e. anything with capsaicin or peperine)
But I'm struggling to accomplish this because I don't know what type that would be. I bought a book called Garde Manger by the Culinary Institute of America (CIA).
For "cold emulsion sauces", they listed
- temporary emulsions (e.g. vinagrettes)
- stable emulsions (e.g. mayonnaise)
However both of those examples involve high amounts of fat or acid.
For "dairy-based dressings", these seemed to rely on primarily cheese and cream, both of which are high fat.
Salsas it said tended to have fruits and/or vegetables combined with an acid (e.g. citrus juice, vinegar, or wine). Again, won't work.
So the options left were
- coulis and purees
- coating sauces: aspic
Would either of these last two options work? It seems plausible since the book doesn't mention high fat or acidity as a requirement for them, but I wanted a second opinion since I've never made either.
Best Answer
Acids and spices are generally used to add flavor to the mostly flavorless salad.
To adapt recipes for your relative, you could try:
- Use less sauce or dressing. Of cause the fat content of a dressing is high, but if you drizzle just a little bit over the salad, the overall fat content is much lower. Use less sauce to reduce the absolute amount of fat.
- Use oils with a strong taste. You'll need much less oil and can greatly improve the taste of a salad if you use oils with a strong taste like sesame oil, walnut oil or peanut oil.
- Add herbs or spices instead of oils. That's how the capsaicin usually gets into a salad, but there are very tasty alternatives: salt, parmesan or a similar grated cheese, oregano, garlic or bears garlic, chives, basil leaves, mint leaves, cress, coriander leaves or finely chopped fennel all add taste to a boring salad without any fat. There are so many more ingredients you could use that the combinations are endless.
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How do you reduce the acidity in salad dressing?
Another way to counteract the acid is to dilute the dressing with a few drops of water. Oil and vinegar or lemon juice naturally want to be separate, but they make magic when they're emulsified in a salad dressing.What dressing is not acidic?
Blue Cheese Dressing - This dressing has ingredients that might provoke reflux including the shallot and blue cheese. Because of the small amounts many may tolerate this well. Papaya Poppyseed Dressing - No specific GERD triggers. Cranberry Vinaigrette - No specific GERD triggers.What is the most healthy salad dressing?
8 Simple and Healthy Salad DressingsHow do you thicken dressing without oil?
One of the easiest ways to replace oil in a vinaigrette is to switch it out for a mixture of water and seeds: specifically, chia, hemp, or ground flaxseeds. Commonly used as egg replacers in vegan baking, these three seeds create a thickened \u201cslurry\u201d when mixed with water.8 Healthy Salad Dressings (REALLY QUICK)
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Answer 2
Yogurt comes in low-fat variations and in my experience they work pretty well.
Yogurt can be used as a dressing. In a lot of instances you can make a nice dressing just by taking the recipe of a mayonnaise based dressing and then replacing the mayonnaise with yogurt. (I don't mean it will taste the same, just that the recipes will produce a still nice but different tasting dressing.)
Also something like a traditional Greek Tzatziki is a real nice dressing.
For spicy-ness look at adding fresh garlic, horse radish or onions.
Here's a nice recipe: Get some no-fat yogurt, some mustard, honey and garlic, add salt and pepper to taste. You now have a real nice base to work off. It's a really fresh flavor because of the yogurt but also full because of the honey and garlic.
Answer 3
You can work with sweet and salty tastes. A cold soy sauce and mirin/honey mixture is sure to add some good flavours to a salad.
You can also crush garlic and ginger, fry it up, then add soy sauce, honey/sugar/mirin and a corn starch slurry for a teriyaki style sauce you can dress your salad with after it's cooled.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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