This fat-free dressing is a great example of what can be achieved using Agar: it harmonises the texture without fat and is nutritionally dense.
Usually, dressing mixtures made at home will separate over a short period of time, with some ingredients coming to the surface while others will sink to the bottom. The oil will act as an emulsifier and keep the ingredients in suspension for a while. Agar can replace oil to achieve a similar effect, with the harmonisation effect lasting much longer, days, weeks or even months.
Prep time 30 mins, cooking time
500ml apple juice
50g whole grain mustard
200ml cider vinegar
1/2 tsp Pacific Harvest Agar powder
Roasted clove garlic
Salt & pepper to taste
- In a pot, sprinkle the Agar on half the apple juice and let stand for 10 minutes.
- Meanwhile, in a different dish, combine the other ingredients with the rest of the apple juice.
- Bring the Agar mixture to a simmer (90 C) on medium heat while mixing with a whisk. You will feel the texture change as the Agar melts and the jelling properties are activated. Remove from heat and combine with the rest of the ingredients.
- The dressing will set at room temperature and continue to stiffen over the next hour.
- Conserve in the fridge in jars.
- Because of the small amount of agar in the recipe, the vinaigrette may need to rest in the fridge overnight to set to the right texture.
- Try your own mixtures with different juices, herbs, spices & vinegar. You can even add miso, kombucha, coconut water…anything goes!
- To keep the dressing ‘raw’, dissolve the Agar in a small amount of liquid (water or a fraction of the liquids in the recipe) and them combine with the rest of the ingredients.