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Just got a recipe for a salad dressing from a local restaurant and it makes a HUGE batch! I am awful with conversions so could someone please help me scale the following recipe down? Thanks!

4 cups apple cider vinegar
4 cups apple cider
3 cups mustard
2.5 quarts oil

asked by Madame Sel about 6 years ago
6 answers 655 views
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added about 6 years ago

When I try to scale up or down recipes, I look at the ratios. I read this as 1 part apple cider vinegar to 1 part apple cider to 3/4 part mustard. You could use almost anything then - tablespoons, etc. Then I would slowly stream in oil and then stop to taste when it looks like you're starting to get a consistency you like. I find that my ultimate usage of oil in a vinaigrette (which this looks like) depends on my mood. But if my 3rd grade math skills are correct the original recipe is 1qt. vinegar to 1 qt. apple cider to 3/4 qt. mustard to 2.5 qt. oil. So almost a 1:1 ratio of oil to the rest of it. Great thing about a vinaigrette is that you can tinker with it until it tastes right to you.

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added about 6 years ago

As myzuk points out, it is approximately 1:1 of oil to the rest. More precisely, four cups in a quart, so 2.5 quarts is 10 cups of oil. Scale it down to 1/4 and you have 1 cup cider vinegar, 1 cup cider, 3/4 c mustard, 2 1/2 cups oil.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

I have to admit I'm skeptical about the quantity of mustard here, as its main function is as an emulsifying agent. That seems like a lot of mustard, even proportionally. Your typical vinaigrette is one part vinegar to three parts oil with just a tablespoon or so of mustard before you beat it to death.

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added about 6 years ago

At that ratio the mustard is obvoiusly not thier to be an emulsifier in that quantity. It's obviously there as a flavoring agent. Nowhere does it say it's a vinagrette. It states it is a salad dressing. But bravo, you know how to make a vinagrette. Help not hinder the process here.

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added about 6 years ago

Thanks for all your help! This is actually a vinaigrette but the mustard is also a flavoring agent, hence Cider-Mustard Vinaigrette. I started with 1/4 cup mustard and kept adding until I got the right taste. 3/4 cup would be perfect but I was about 1/8 cup shy. I used 1:1 and it still made a TON of dressing, a mason jar full AND a bottle full. I'm going to have to scale it back again. Can you freeze dressing?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

I would not freeze dressing, no need to, but this dressing really sounds weird. Are you sure that they really wanted to give you the recipe?

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