From the kitchen
Camel Milk Poppy Seed Dressing
A sweet-tangy dressing shaken together from camel milk, honey, and poppy seeds.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3/4 cup pasteurized camel milk
- 3 tbsp Apple Cider Vinegar
- 3 tbsp Honey
- 1 tbsp Poppy Seeds
- 1 tsp Dijon Mustard
- Salt, to taste
Method
- Whisk honey, Dijon and vinegar together in a bowl until the honey dissolves.
- Add cold milk slowly while whisking. Stir in poppy seeds and salt.
- Cover and refrigerate for 20 minutes.
- Taste and adjust salt or honey in small amounts.
- Transfer to a jar and shake before drizzling over salad; settling of the poppy seeds is normal.
Cook with confidence
Before you start
Before you start
This is a light milk dressing rather than an oil-based creamy dressing. Add acidic vinegar gradually; a small degree of dairy thickening can occur.
Serving and keeping
Refrigerate in a covered jar for up to 3 days. Shake before every use. Do not pour dressing left on a serving table back into the storage jar.
Poppy Seeds Need Distribution
One tablespoon poppy seeds settles quickly. A jar is better than a bowl because you can re-shake immediately before dressing the salad.
Balance the Three Tablespoons
Honey and cider vinegar are equal at 3 tablespoons, creating sweet-tart balance. If your vinegar is unusually sharp, reduce it by 1 teaspoon rather than increasing honey automatically.
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