Poppy Seed Pale Ale Dressing
This is a classic salad dressing, spruced up with cascade hops from Sierra Nevada Brewing Co’s Pale Ale. The grapefruit flavors from the hop oils blend with honey, mayonnaise, yogurt and a touch of malt vinegar to add balance, along with the crunch of the poppy seeds.
Try this dressing over arugula, mixed greens, baby spinach or other lettuce leaves. Add some ripe strawberries, some thinly sliced red onions and a crumble of feta or goat cheese and you have a great salad.
Ingredients
- 2 tablespoon shallot peeled and chopped fine
- 1 tablespoon butter, unsalted
- 1 teaspoon salt, kosher
- 1/4 cup Mayonnaise such as White Miso Malt Vinegar Mayonnaise recipe
- 3 tablespoon yogurt, whole milk, plain, or Greek yogurt, plain
- 2 tablespoon vinegar, malt
- 1 tablespoon honey, local
- 2 ounce Pale Ale such as Sierra Nevada Pale Ale
- 2 tablespoon poppy seeds
Servings: cup
Units:
Instructions
- In a sauté pan over medium heat, add the butter and let melt. Add the prepared shallots and salt, sautéing until transparent, about 4 minutes. Transfer to a pitcher of a blender. Add the mayonnaise, yogurt, malt vinegar and honey. Turn the blender on low speed and increase to high speed and slowly drizzle in the Sierra Nevada Pale Ale. Turn the speed down to low and add the poppy seeds, just to mix in, not purée them. Taste the dressing and adjust salt if needed. Transfer to a seal-able container and refrigerate until ready to use. This dressing will keep for up to a week.
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