SAUCY SAVEUR : Tumeric and Golden Shallot Dressing

Known for its many health benefits, tumeric has been launched. I love it as a spice that fits many flavor profiles – peppery without being hot, floral without being flowery, fruity without being sweet, and only subtly bitter… tumeric just might go with anything and everything. Come out to the exotic garden – pick a lime, dig a bulb of garlic, uproot some ginger, sift the soil for a shallot and on your way back to the kitchen, thank the bees…


Time to prepare : 30 minutes…Ease : minimal effort

Prepare the golden shallots

  • 1 whole shallot bulb (there are typically two cloves in one bulb)
  • 2 T salted butter (You can substitute coconut oil, just may need to adjust the salt at the end of preparing the dressing and it will definitely have a coconut enhanced flavor)
  • brownie pan or shallow bowl, for cooling

Peel the shallot‘s outer layers and slice each clove thinly. In a small saucepan, melt the butter on high.  Once melted, reduce heat to low and add shallots, stir until coated in butter. Cook on low stirring every few minutes. When the butter gets very foamy and it’s hard to see the shallots for the foam (no more than 10 minutes), check to see if they are starting to color. Now is when you need to stir more or less continuously.

Get a peek at the shallots through the foam by lifting a spoonful up out of the pot, carefully.img_4793

Once the shallots are golden (imagine perfectly cooked hashbrown potatoes), remove IMMEDIATELY from the heat and pour into the shallow bowl or brownie pa
n. (They will continue to brown a bit, so spreading them out over the large surface area will cool the butter faster and stall the cooking so you don’t have charred, bitter shallots.)


Prepare the tumeric

In a small mixing bowl whisk together

  • 1 T dried tumeric
  • 3 T mayo
  • zest of 1 lime
  • 1 T lime juice ( about half a lime)
  • 2 tsp tamari or soy sauce

Then add, whisk until combined

  • 1 large clove of garlic, minced
  • 1 tsp microplaned ginger (or extremely finely minced, until almost paste-like)
  • 1 tsp mild honey (wildflower, clover, tupelo)

Stir in the golden shallots and their oil (approximately 1/4 cup). Adjust for salt (additional tamari) or sweet (additional honey).

Refrigerate leftovers.

TIP : For leftovers, bring the dressing back to room temperature by putting the (well sealed!) container in a warm water bath for 15-20 minutes or microwave for 1 minute at a very low setting. Then, you can thin it with some mild tasting veg oil or water, if necessary.

REPEATER EATER : Double this recipe and make chicken salad : cooked chicken, chopped apple or halved grapes or scooped canteloupe, chopped celery, chopped pecans, chopped romaine.


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