Help with proportions for dressing for cold Cheese Tortellini Pasta Salad...

Discussion in 'Professional Chefs' started by treg, Mar 20, 2015.

  1. treg

    treg

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    I am looking for help with the proportions for a dressing for a cold Cheese Tortellini Pasta Salad...

    The ingredients are as follows - 

    Tricolor cheese tortellini, diced cucumbers, red and yellow bell peppers and green onions mixed in a dressing of white wine vinegar, Worcestershire sauce and Dijon mustard topped with fresh Parmesan cheese.

    Any help would be greatly appreciated.
     
  2. cheflayne

    cheflayne

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    Were you planning on using any oil or mayo in your dressing to balance out the acid and to bind it all together?
     
  3. treg

    treg

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    Hi, thanks for the reply!

    Oil based.
     
  4. treg

    treg

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    No educated guesses? lol

    Just start experimenting...?
     
  5. alaminute

    alaminute

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    Yup. I'd say add an egg yolk if you want an emulsified dressing. Blend all ingredients except oil together, then slowly start adding oil till it's the consistency and texture you want. Season to taste. You're probably looking at like 3/1- oil/acid
     
  6. cheflayne

    cheflayne

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    I haven't done this exactly but a rough guess as a starting point would be

    1 part worcestershire

    26 parts white wine vinegar

    6 parts dijon mustard

    96 parts olive oil

    put first 3 ingredients in a blender and with the machine running slowly drizzle in oil.