Mellow Mushroom Esperanza Dressing
"The recipe I found for this dressing which is all over the web isn't even close, so I went to the kitchen and started tinkering while the memory of the delicious chef salad I had at Mellow Mushroom last night is fresh in my mind. Here's my best effort."
photo by egeier
- Ready In:
- 10mins
- Ingredients:
- 13
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 1 egg yolk
- 1⁄3 cup white vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon dried onion flakes
- 1 teaspoon granulated garlic
- 1 teaspoon oregano
- 3⁄4 - 1 teaspoon salt
- 1⁄2 teaspoon msg
- 1⁄4 teaspoon black pepper
- 1 1⁄2 cups soybean oil
- 2 tablespoons minced fresh parsley
directions
- Put all ingredients except oil and parsley in the bowl of a food processor and process until smooth.
- With motor running, drizzle in oil through feed tube.
- Stir in parsley by hand.
Questions & Replies
-
How much anchovy paste?
Reviews
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Oh boy! this is so good! I am Paleo so I made a few tweaks. I left out the msg, added anchovy paste, and used Olive oil instead of soybean oil. The only reason I am reviewing is because it was such a huge success!
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This is really close- I think you will find that anchovy is one of the flavors that is missing- it is essential to the distinctive flavor. Try replacing the worchester sauce with an equal amount of quality anchovy paste & store the rest of the tube in the fridge for later. <br/><br/>I also used crushed raw garlic instead of granulated (I put several cloves through a garlic press) and a bit more fresh crushed pepper to give it some kick. I crave the Mellow Mushroom Greek salad all the time and this is the missing link I needed to make it at home! Thanks! -
This recipe was a great starting point. I brought home an extra cup of the real thing from Mellow Mushroom and was able to compare them side by side as I made some adjustments. First, as another reviewer suggested, it needs anchovy paste. I added 1 to 2 tsp. Second, the original has a pretty strong dill flavor, so I added 1 to 2 tsp of dill. Third, the original is pretty thick so I added mayo. I added more of all of the herbs and spices (and anchovy paste) as if I were doubling the recipe to maintain all the flavor (no additional vinegar, water or oil) and a cup of mayonnaise. Thanks for getting me started-without this original post I wouldn't have had a clue, but now I have a fabulous dressing! -
This dressing was terrible. After eating one serving I tossed the rest. Fortunately I only had a 5-ounce bottle of soybean oil and used olive oil for the rest because the taste of the soybean oil was totally overwhelming. The dressing was too watery and I added the anchovy paste and dill as suggested by other reviewers and left out the Worcestershire sauce. This did not taste anything like Mellow Mushroom’s dressing.
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This was a great start! I used mayo as suggested by another poster, anchovies, and I used lemon juice and white wine vinegar. All my herbs were dried, and I used whole grain mustard because I couldn't find my Dijon. No msg either. And 3 garlic cloves replaced the garlic powder....and 2 green onions replaced the onion flakes. It came out very flavorful and very similar to the esperanza dressing. I cannot wait to eat my salad later.
see 3 more reviews
Tweaks
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I used the above recipe as a base, but this is what I did after reading all the comments. 1 egg yolk 1 cup mayo 1/3 Cup White Vinegar 1/4 Cup Extra Virgin Olive Oil 2 tablespoons Capers (substitution for Anchovy Paste) ( If using Anchovy Paste 1-2 teaspoons) 1 Teaspoon Dried Dill 1/2 Tablespoon Dijon Mustard 1/2 Tablespoon Stone Ground Mustard 2 Tablespoons Onion Flakes 2 Teaspoons Granulated Garlic 2 Teaspoons Oregano 1 Teaspoon Salt 1 Teaspoon Pepper 4 Tablespoons Parsley Put everything into the blender except Olive Oil. Blend, while blending drizzle about half of the oil in, stop check consistency. If you like it, you're done... If you don't like it, blend and add the rest of the oil. Enjoy!
