This is the Single Greatest Vinaigrette in the World
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- Опубліковано 25 вер 2024
- Never in my whole entire life have I gotten nearly as many “RECIPE? RECIPE? RECIPE?” responses in my DMs as I did when I posted someone else’s recipe. That someone else is Griffin Wilson, aka Cabincorn, and that recipe is Nutritional Yeast Vinaigrette.
Griffin first started making this vinaigrette while working at Handline Restaurant in Sebastopol, CA, so we all owe them a huge thanks in bringing this magical elixir into the world.
www.handline.com/
For the full recipe, head to Food Processing on Substack:
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I’ll have more to share about Griffin and his work very soon, but in the meantime, add all needed ingredients to cart. STAT.
0:24 Nutritional Yeast Vinaigrette
2:40 The Sesame Spin It
9:48 Griffin's Salad
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Okay, here is Carla's Recipe, the underlying base recipe with proper ratios that Carla is using, and then a reduction of that base ratio down to 1/4 of the original size for taste testing purposes before making a full batch. I have also included a recipe that I intend to try based off Carla's recipe ratios. (These are mostly from my notes, with additional comments.)
================
Carla's Recipe in the Video:
1 1/2 Cups Nutritional Yeast
2/3 Cup Tamari
3/4 Cup Apple Cider Vinegar
4 Tablespoons Garlic Cloves, Minced ~ 6 Cloves
1 1/4 Cups Vegetable Oil
1/2 Cup Tahini
3 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Toasted Sesame Oil
================
The Core Ratios of the Recipe:
1 1/2 Cups Nutritional Yeast
2/3 Cup Tamari
3/4 Cup Vinegar
2 Cups Oil
================
The Core Ratios reduced to 1/4 the original:
6 Tablespoons Nutritional Yeast
8 Teaspoons Tamari
3 Tablespoons Vinegar
8 Tablespoons Oil
Be mindful that it is 8 TEAspoons (not TABLEspoons) of Tamari. There are 3 teaspoons in 1 tablespoon, converting to teaspoons for tamari makes converting back up easier.
When multiplying the recipe back to its original size (just multiply everything by 4). Just remember that there are 4 tablespoons or 12 teaspoons in 1/4 of a cup. That is useful knowledge for conversions.
================
Okay, let's reduce Carla's recipe down now using the proper ratios decided above. It is important to keep in mind that in her variation she added garlic and divided the oil up among the Vegetable Oil, Tahini, Extra Virgin Olive Oil, and Toasted Sesame Oil. So, here is the reduced version of Carla's recipe.
Carla's Recipe Reduce to 1/4 of Original:
6 Tablespoons Nutritional Yeast
8 Teaspoons Tamari
3 Tablespoons Apple Cider Vinegar
5 Tablespoons Vegetable Oil
2 Tablespoons Tahini
2 1/4 Teaspoons Extra Virgin Olive Oil
3/4 Teaspoon Toasted Sesame Oil
1 Tablespoon Garlic, minced
In terms of proportions this is roughly 9 oz, meaning that you have roughly 3 to 4 servings of dressing here.
================
Okay, let's try and build our own test recipe, and let's really lean into an Asian inspired dressing. Specifically, let's go Chinese inspired dressing.
My Chinese Inspired Version
6 Tablespoons Nutritional Yeast
6 Teaspoons Light Soy Sauce
2 Teaspoons Dark Soy Sauce
3 Tablespoons Chinese Black Vinegar (Zhenjiang / Chinkiang Vinegar)
5 Tablespoons Canola Oil (or other flavorless highly refined oil)
2 Tablespoons Peanuts, roasted & salted
1 Tablespoon Sesame Seeds, roasted
1/2 Tablespoon Garlic, minced
1/2 Tablespoon Ginger, minced
I would love to recommend Caiziyou oil, but it is super hard to get outside of China. Caiziyou oil is more-or-less a virgin form of Canola oil. (It is a bit more complicated than that, but that is the really simplified version.) Outside of China a virgin form of peanut oil is frequently used as a substitute, but that is uncommon to find as well. Therefore, we're going with roasted peanuts and sesame seeds, and they should be blended until smooth and creamy. If by some miracle you find Caiziyou oil, don't forget to heat it until around 430 degrees Fahrenheit, until it starts smoking -- for about one minute. Then let it cool back to room temperature, basically a similar process to if you were making chili oil with it. That's important to mellow the flavor, and obviously, if you get Caiziyou oil use 8 Tablespoons and cut the Peanuts and Sesame Seeds from the recipe.
If you can't find Chinkiang Vinegar you can reasonably substitute for Balsamic, but Chinkiang Vinegar is pretty easy to find and is a really great staple to keep as an alternative vinegar. Balsamic is more sweet than Chinkiang Vinegar, so you might also consider cutting it with some Malt Vinegar. Worst case scenario use half Rice Vinegar and half Apple Cider Vinegar.
If you don't have Dark Soy Sauce, you can use the light soy sauce (which is your normal soy sauce) you have off the supermarket shelf. You should just add 1 and 1/2 teaspoons of brown sugar, and it will be lighter in color. You may also want to heat your soy sauce up to the point that it completely dissolves the sugar. For a slightly different flavor profile you might also remove the dark soy sauce and replace it completely with hoisin sauce in an equal amount, no additional sugar required. I'd recommend Pearl River Bridge Brand Superior Dark Soy Sauce and their Light Soy Sauce as well. However, the old American standard of Kikkoman should be good as well, but I've never seen them sell Dark Soy sauce. Something more artisanal, such as Ohsawa's Organic Nama Shoyu, which is aged longer and not pasteurized, is designed for dipping, and really isn't ideal because the other flavors will mask the subtleties in a more expensive brand. If you're going to use an expensive brand, use it in ways where it can best be enjoyed. One thing to note here, though, is I would definitely not substitute for Tamari, as it is way too salty.
Everything else should be staples in any American grocery store. I decided to take notes for my personal use, and decided to share with others so hopefully if other people try out the recipe they can share their versions of the dressing.
🙏🏽 Thank you!
Well thank you. That was both kind and super thorough.
Thanks
Thanks so much for that! I was really bummed that Carla didn't actually share the recipe. I'll be trying this thanks to you!
Thank you
If anyone’s interested in the original “base” recipe that Carla’s is based off of. It was posted by Handline a few years ago and still available publicly:
INGREDIENTS
* 1 1/2 cups nutritional yeast
* 2/3 cup tamari or Bragg's Liquid Aminos
* 3/4 cup apple cider vinegar
* 4 tbsp minced garlic
* 2 cups olive oil
METHOD
1. Blend all ingredients except oil in a blender.
2. While the blender is on high, slowly add in the oil until fully emulsified.
3. Store dressing in an airtight container for up to a month in the fridge.
Handline is one of my favorite restaurants and this dressing is a local fave. I can’t wait to try Carla’s version!
Thank you! ❤😊
Is this that different from the original Hollyhock dressing?
Ty...
The recipe should have been posted along with the UA-cam we just watched. That is what keeps us coming back.
You're amazing!!!
@@HateNeverCeasesHateThe ratios are slightly different but the ingredients are the same. Hollyhock published its revised recipe in 2013.
the real vinaigrette was the secrets we kept along the way
Using Chinese sesame paste instead of tahini is a game changer. It’s basically tahini but the seeds are toasted before ground. My friends DEMAND my hummus and baba ganoush at potlucks. And I used it in this dressing - divine!
I have un toasted sesame seeds and a jar of tahini, which I am planning to make hummus with. As the saying goes (mine actually) Without Tahini there is no hummus. Do you condemn hummus? My answer would be as above✌
1 1/2 cups nutritional yeast
2/3 cup tamari
3/4 cup apple cider vinegar
Garlic
1 1/4 cup oil
1/2 cup tahini
3 tbsp olive oil
We did a creamy variation of this at Genesis Vegetarian Restaurant which I helped open in the late 60s in Cleveland, Ohio, by adding diced tofu. It emulsified perfectly. By adding more tofu, it also made a thicker dairy-free dip that was amazingly versatile.
Add fermented tofu. BOOM!!
I made this last night. (I made half the recipe) I served in on a salad with iceberg, shredded Napa cabbage, carrots and red peppers. It was delish. Thank you Carla!
Carla Music you sassy minx!! Griffin of CabinCorn and you are spreading absolutely luscious secrets! I just topped this on Lacto Kale with a sprinkle of Seasame seeds and Aleppo pepper flakes and I saw the flashing of the creation of the universe upon my first bite! ❤❤❤🌌✨🌌
I’m grainfree, so I added Coconut Aminos and a hefty pinch of salt to replicate Tamari, I didn’t have tahini but I upped the Seasame seed oil just slightly and added more garlic and more ginger. 🤩
I’m forever changed!!! 😮
Carla, I feel like I’ve just been given the Secret to recreating a nutritional yeast-based dressing that, when I had it for the first time maybe 8 years ago at a vegan restaurant here in Halifax, NS, Canada, BLEW MY MIND! I’ve tried over the years to make my own and never quite succeeded. After this video? Knowing the secrets of the Mother Sauce? I’m. Freakin. Ready.
Thank you to you and Griffin! And for the record, totally believed in you 💗
Wild leek??
Yes!!
This was phenomenal! Used it a dip for a veggie tray and corn tortilla chips.
Ended up using these ratios from @AldrickTanith and added 2tsp minced garlic.
The Core Ratios reduced to 1/4 the original:
6 Tablespoons Nutritional Yeast
8 Teaspoons Tamari
3 Tablespoons Vinegar
8 Tablespoons Oil
Hooray @AldrickTanith
This is literally the BEST dressing/sauce I've ever had in my whole life! It's life-changing, and I can't thank you enough for posting this video. Since I first made it, I've been putting it on everything.
Carla, this is awesome! As a person who discovered nutritional yeast about 40 years ago, we used to put it on our popcorn, make nutritional yeast gravy, which was great on brown rice and stirfry veggies. I just made this recipe and it came out so good one little change I did is I roasted my garlic in a little oil, and then, when I shut the pan off, I added the nutritional yeast because I used to toast the yeast a little bit. It really makes the flavor much stronger and nuttier. Thank you. This is gonna be one of my go to recipes in the future.
Oh, and I forgot one more addition I didn’t notice anything with the sweet umami flavor so I added a half a cup of unsweetened applesauce, which I also use in a sauce for eggrolls in a peanut sauce. I think it really enhances all the flavors.
Would love your recipe for nooch gravy!! 😊
There’s a great vegan restaurant in Montréal called Aux vivres that makes what they call Dragon sauce, very similar to this but with cane sugar added. The sweet/salty/savoury combo is heavenly.
I am IN LOVE with Carla's delivery of this recipe!
Ohh this would be lovely drizzled over a warm grain bowl with roasted veggies!
I just made it and I gotta say, this dressing is even better than the hype. Truly the best ever.
💖 You are always on point and amazing. I was NOT worried about your shirt!!
I made it tonight & felt that, for my taste, it needed more acid. I scooped out 3 tablespoons of the dressing and added a tablespoon of lemon juice for my green salad. Much better for me. It is very good!
I take it all back! After sitting in fridge for 24 hours, the flavours pop. I love it as it is and won’t use any more acid.
I made a 1/4 batch of this, adding the zest and juice of half a lemon and a couple tablespoons of water to loosen it up. It was so fantastic on a simple salad I made - as someone who historically hasn't been that excited about salad - that I feel compelled to share.
For one generous portion of salad I used:
75g finely chopped curly kale
A couple diced radishes
Some mustard sprouts
A whisper of toasted sliced almonds
4-6 thin spears of asparagus, quickly blanched in boiling salted water
1/3 cup frozen shelled edamame, cooked 5 minutes in boiling salted water
Approximately 1/4 cup of the nutritional yeast dressing (which I had thinned out with water and lemon juice)
I meal-prepped two more servings of the same salad and I'm already looking forward to eating them 😀
Thank you Carla for sharing!
I made this while watching, made it in real time! I was sooooo good! Thank goodness for everyone who finds this channel!
Delicious!
Thank you for giving credit where it goes and being conscious of the recipe's origin!! Well done!
I mean this in the best way possible; this dressing is like pouring demi glace over your lettuce. I love it! Sometimes ppl don't understand what umami tastes like. Give them this dressing and they will understand.
Sadly i get thrush and migraines whenever i eat anything that contains nutritional yeast…it is so weird…and really gross…feels awful.
I wish I had the same devotion toward my mental health that Carla has toward vinaigrettes
Literally (actually literally!) bought nutritional yeast, tahini, and tamari on the way home based solely off the title! I hadn’t even watched the whole thing yet.
Also, love her snarky challenge to be friendly and complimentary of other people - with yummy recipes being one of the rewards.
So I just made it and the tahini is the primary flavor; I tweaked it afterwards and it is pretty good, but one note. Plan to let the flavors meld and maybe try it with roasted veggies.
Might try again and back off from that much tahini and lean more towards the core recipe provided by others here.
Tried this… she’s not wrong!!!! Soooo worth making👍👍
I live for salads and vinaigrettes, definitely will give this one a try. I'm salivating looking at it! ✨
I often make something very similar. I'm pretty sure most people who eat nutritional yeast regularly have a version because it's absolutely delicious. One of my favorite ways to use it is in cold pasta salads or drizzled over grilled tofu.
I also make a similar idea but with a change to the ratios to make a more paste like consistency to spread on bread. It makes delicious vegan garlic bread.
Carla: it's not my recipe, I'm going to share it, IF YOU PAY ME... JFC
She's takin' off with it!!!! thanks Carla and Griffin
We made a similar dressing at a vegetarian restaurant where I worked in the 90s, it is absolutely delish and Carla is correct, the best dressing in the world.
so weird that anyone is complaining- if y'all pay enough attention the recipes are always in these videos on screen lol. anyway, love you carla, i can't wait to try this recipe this week finally 💖
I have never seen anyone love salad dressing more. Making it ASAP 😂❤❤
The title does not lie. I just made it and then when I tasted it, I started laughing because it's literally *ao* delicious that your mouth explodes in joy. (I am totally serious.)
Then I did just eat a bunch off the spoon but I needed to stop so I could save some for the salad that I actually intended to put this dressing on.
I did add a small shallot but that's the only addition. I look forward to trying variations and figuring out how to put this on everything I eat.
I saw. I made. I devoured. Thank you Carla Lalli Music!
Mouthwatering. I don't know how I got your video here but I'm really happy.
Thank you to Griffin who I've never heard of, and that Handline restaurant I've never heard of before. So happy.
Absolutely obsessed with this dressing and also that jar!!!!!!
Yea does anyone know where to get the jar?
It’s a Weck jar! Depending on where you are you can get them online or source them out in store
I tried it and basically mind is now blown!
💖 Who could ever doubt Carla??
Wow this is awesome! Also thank you for having the good character to give credit where it is due!🎉❤
I love how excited you are about dressing
Just made this tonight and I'm so glad I didn't halve the recipe. Thanks, Carla! It really is wonderful
"Obey the ratios" sounds like a line in a dystopian eugenics-themed sci-fi movie.
Carla, I think you're great, and I hate that you had to deal with so many annoying people below. You have my support, always.
I've been making this exact recipe for decades! Its actually called "off the hook" salad dressing. Not sure if handline or this hippy chick on UA-cam made it first (thats where i found it) but yeah I throw some ginger in it to make it extra yummy but it's so damn good. I have the recipe written down in my old ass recipe book so I was shocked and happy to see people are aware of it now
I just made this and used it on a kale salad. Excellent! I've been using a similar recipe to this for years that (weirdly) doesn't have oil. This was really great with the mix of oils and makes it so much silkier! I used my immersion blender as Carla did and it got so hot towards the end, that I thought the motor might burn out. Next time I will just use a stand blender instead. Thank you for the recipe! :)
Carla, my daughter loves you, so I wanted to try this dressing. I did, and only loved it once I added some honey. It had a bit of a bitter taste to me, but the honey was a good addition. So, I hope it helps to know your fan base is growing, and that you should try this with a bit of honey.
You daredevil!!!! It’s literally a blizzard here in the lovely Midwest and I’m order food and making it tomorrow. I can’t stop thinking about it!
That combination of ingredients is absolutely brilliant 🎉🎉🎉
I just made this….it was a little “sharp” (vinegary) for my taste, so I cut that by adding 2TBSP maple syrup. Doesn’t taste sweet, but just dials down the acid a bit. I added small amounts of powdered: turmeric, pepper, ginger, rosemary and Italian seasoning. Will definitely keep experimenting with this - is yummy and healthy alternative to dressings full of seed oils.
This writer commends your talent to plot and drop the suspense. Making it NOW.
Is anyone else swooning over that jar though???? What brand is that jar?! (Someone posted- it’s Weck)
it's Weck!
I have just made the whole batch - with granat aple vinegar, fresh ginger, garlic and some tahini. Yummy and creamy. Just try it, it works. Thank you!
I'm so glad I found your channel today!
I have made this dressing several times now. It’s so delicious I crave it at all times. My version of girl dinner is standing at my counter dipping random veggies, crackers, chicken, whatever in this dressing. I suddenly understand why Jason Sudeikis was so upset about Olivia Wilde taking the dressing. I’d cry if someone took this out of my house too.
I made a 1/4 scaled down version of this today from one of the comments but I omitted the garlic and tahini (because I didn't have any) and it was still very delicious! I put it on some plain lettuce and then added it to a turkey sandwich with more of the lettuce. I might have put a little too much sesame oil but it was very delicious, it reminded me of the sesame dressing you get on salads when you go to a sushi restaurant. Very tasty, I will definitely make it again with the stuff I omitted which can only make it more delicious
I am happy with Briannas Homestyle Champagne Vinaigrette. When it is on sale, I buy several bottles. That is all I need.
Excellent. Always wanted a perfect vinaigrette. Thank you Chef also for the pesto. Watching from Palm Bay Florida USA.
I’m going to try this. Thanks
Holy moly! Sebastopol is my hometown!
Incredibly good and very versatile dressing!
I was 100% unaware that people “OWN” recipes…seriously? I don’t believe such a thing exists.
Looks absolutely yummy. For sure am making this ASAP. Thank you! 💗 (I may, however, use a slightly larger mixing container…)
Go on live a little, Carla did
Ever since your popcorn vid, im addicted to nutritional yeast. Can't wait to try this!
Also 💗
The popcorn video was my very first introduction to Carla Lalli Music. I've been a fan ever since!
@@pamelajoy67 she's so great and authentic!
I made the 1/4 version, accidentally using 8 TABLEspoons instead of the required TEAspoons of tamari, duh...BUT, let me tell you, this made for the most wonderful stir fry sauce. I froze it in an ice cube tray and plopped a couple of cubes into whatever stir fry I was making and the vinaigrette/sauce elevated it so much!
can i just say i LOVE the video of cosmo losing his mind over the wagyu on your insta 😂 if that ain’t me 😂😂
Thank you for the recipe and for giving props.
this looks SO GOOD, making this today!!!
I've been putting nutrional yeast on my salads pretty much all my life.
It's so good. I love it.
Do you ever develop thrush? I also get migraines! I have never heard of this happening to anybody else, lol. I must be weird, but i cannot touch the stuff!
@@Mister_Listener Never noticed anything of the sort, so I'm guessing no?
What kind of vegetable oil do you use? We don't even buy vegetable oil anymore, other than peanut oil and olive oil.
That last part of this video,
I want to see Cosmo’s reaction 🤣
Carla, try blending some nut. yeast in the egg yolks when making homemade mayo. It's delish.
Looks delicious, definitely will give this one a try, Thank you ❤❤
Wowza! I watched this video a month ago and really appreciated the inspiration based on video alone.
I come back to all this comment drama. Such a bunch of entitled hateful people. When is a YT creator doing enough ... should Carla make it for you and come to your house and feed it to you? What has this world come to?
Carla is coming in hot with the controversial takes on mashed potatoes and the secret sauces. I love it. 👏
Wonderful dressing! Happy New Year!
Welcome to this week's episode of Carla's Cooking Container Challenge... In which we test the limits of how much can be contained and/or cooked in our favorite kitchen vessels, no matter the constraints. Let's see what Carla fills up this week....
Nutritional yeast is used widely in plant based/vegan eating. It's a staple in our diet and used in a variety of ways.
I’ve been using nutritional yeast and nori to make vegan green goddess and Caesar and it rocks. I’m not even vegan.
Hello i wonder if you suffer any side effects of Nutritional Yeast like i do? As a kid it used to give me terrible migraines! As an adult it gives me thrush (yeast infection in my throat.). Nobody else seems to suffer like this but me, lol.
That looks like a great dressing! 💖
Honestly that ending was just pure filth and I’m here for it.
Really great recipe. I drizzle a bit of hot honey on top which amps it up a notch.
You are so agreeable!!! Thanks for sharing!
Wow this looks life changing.
I think this recipe is okay. It needs some sweetness. Next time, I'm going to use sweet soy sauce instead of Tamari.
It is interesting to find out where nutritional yeast originates from. Back in the 1920's, beet farm workers used it to season their food because it tasted like butter. It wasn't called nutritional yeast back in the day.
this white piece is so flattering!
I know this as Hollyhock dressing, from a place in British Columbia.
Same here! I’ve always called it “Hollyhock Dressing.”
Yes! Me too! I’ve been making this since 2000 after a retreat where I got the recipe. Delicious!
Same! I saw a recipe for it maybe 10 years ago and have been making it since!
This was so good. I don’t know if I would say “best” hahaha but I substituted the vegetable oil for organic avocado oil and then the tamari for soy sauce. Pepitas for the win!
This looks amazing!!!!! I love that you live on the edge with white clothes 💗
Thank you, I will certainly try this.
Woo this was way too salty! I came back to double check the amounts thinking I might’ve mixed something up. Nope, just super salty.
Now I have a quart of dressing that I have to try to fix or toss out.
Definitely use low sodium tamari or soy if you give this a go.
I still love you Carla! But next time I cutting the recipe in half that I want to try.
💖I believe in you!
Love Love Love
Very excited to make this recipe and spin it with ginger, carrot, and perhaps some miso(???) I will definitely be using a larger vessel though. 😜💖
Oh yum can't wait to try
Sometimes I make this quite thick and use as mayonnaise on sandwiches etc. Regular recipe for salads and drizzled over roasted veggies. Even my “Red Neck” husband loves it. Shocked!
💕💕💕💕💕 Can’t wait to try this! Thanks!!
All I can think of watching this is “how can anyone go through that much dressing!?!?!”
I don't care where this dressing was first made. It is delicious. One thing though, the whole recipe does make alot.
Ok I had this bookmarked for weeks and finally made it, and I laughed out loud because I was expecting to taste something totally new (I love using nutritional yeast in other recipes), and lo and behold it tastes like Chinese hot pot sauce! This is the sauce I make at the sauce station in hot pot restaurants (a thick mixture of soy sauce, sesame oil, sesame paste, cilantro, and chili garlic sauce) - for the most part, the flavors are the same :D