This dressing, which takes only 5 minutes to whip together, is made with minced shallots, Dijon mustard, fresh lemon juice, tahini, garlic and onion powder and nutritional yeast. This dressing is loaded with flavor — even without the use of any oil.
Steps
1
Making the Dressing
Ingredients
3 tbsp minced shallots or onion
3 tbsp Dijon mustard
2 tbsp tahini paste
4 tbsp lemon juice (approx. 1 lemon)
2 tbsp nutritional yeast
1/2 tsp garlic granules
1/2 tsp onion granules
sea salt, to taste*
freshly ground black pepper, to taste
1/4 cup to 1/2 cup water
To make the dressing, add all of the ingredients, along with a 1/4 cup of water, into small jar. Place a tightly fitting lid onto the jar and shake vigorously.
Alternatively, the dressing can be made in a high-speed blender.
Note: Depending on the saltiness of the Dijon mustard you may not need to add much salt, if any.
Next, remove the lid from the jar and check the consistency. If the dressing is too thick, for it's intended purpose, then add a bit more water and shake again.
Lastly, taste for seasoning. This dressing will keep for a few days in the refrigerator. If the dressing seems too thick at any point, add a touch more water.
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The nutritional yeast can be left out, but just know that it will obviously change the flavour. As for the parmesan, this recipe is listed as a plant-based/vegan recipe, so you could either use a vegan parmesan or regular — the recipe would just no longer be vegan. Cheers!
I should have mentioned that I am not concerned with keeping the recipe vegan.
I seriously dislike the smell of nutritional yeast; it ruins any dish for me. I work in a lab and nutritional yeast smells too much like the food we make for bacteria to grow on and that is not a smell I associate with food that I want to eat.
Thanks Melissa - yes indeed, you can substitute garlic and onion powder for the granules - I recommend starting with a lesser amount and then adding as you deem necessary. Thanks for learning with Rouxbe! Chef Kirk
You could use another seed paste, such as sunflower seed, or a nut paste of your choice. The flavor will shift with each seed or nut, but the fat will add richness.
I have the same concern. I plan on just using plain mustard, as my tastebuds are overly sensitive to any kind of strong mustard or picante flavours. It took me years to work up to regular mustard!
Hi Ellen - great question - a few considerations to substitute for mustard (dijon, yellow or otherwise) might be mayonnaise, horseradish or even wasabi. I hope this helps! Chef Kirk
Hi Sarah - great question! Indeed, you could actually make your own paste -
1) Heat a cast iron skillet or super heavy pan over medium heat and then add approx. 1 cup of sesame seeds
2) Toast them nicely and allow to cool
3) Place toasted and cooled seeds into a food processor
4) Add 2-3 tablespoons of olive oil or oil of your choice - I like olive oil
5) Blend until smooth - this should net you approximately ½ (maybe a touch more) of your own, homemade, Tahini Paste - you can add more oil to create more paste...
I hope this helps Sarah - thanks so much for engaging with Rouxbe! Chef Kirk
Hi Lydia and great question! So this dressing works really well to dress a Spicy Coleslaw Salad for example. You can also toss with Kale and add Grilled protein if you wish - or grilled vegetables. We love to toss with Potatoes in the Spring for a zesty Potato Salad. I also like to drizzle over fresh tomatoes and cucumbers! I hope that helps Lydia. All the best, Chef Kirk
Hi Dorothy and thanks for your question. You can certainly omit the shallot, garlic and/or onion powder all together if you wish. Or, perhaps consider using chives, the white parks of leeks or green onions/scallions). All are flavorful, but without pungency of onions. I hope this helps Dorothy and thanks so much for cooking with Rouxbe! Chef Kirk
Hello there Vera, you can absolutely replace both those items. The shallots will give the sauce a bit of body that the dried sliced onions may not, so there may be some adjusting. Enjoy playing with this recipe.
Hi Jacqueline. Thanks for your question. No problem. Many students use vegetable stock as their cooking liquid to add moisture when they roast. We also have a no-oil roasted cauliflower that is quite delicious that features roasted limes and Mexican spices. You can just toss your vegetable of choice with some liquid and optional spices, spread the pieces out on a baking sheet and roast on pretty high heat until they begin to caramelize. If they being to dry out, you can brush them with your liquid part way through cooking. Have fun. Lauren
HI Monique. Tahini is made from sesame seeds so they serve as the fat element here, giving it a creamy and luxurious mouthfeel. If you want to add a couple tablespoons of olive oil you can but you will still need some amount of water to thin it out to the desired consistency. Lauren
HI Tommie. You can swap it out for chickpea or mellow white miso. It will be a bit saltier but have a similar consistency. Another choice is to blend a bit of silken tofu in place of the tahini. We have a no oil dressing section in our courses and recipe database as well. Lauren
I am also avoiding mustard due to a health condition (which also says to avoid lemon, mayonnaise, horseradish, wasabi and all mustards)
Can the mustard be omitted if there is no suitable substitute?
Hi Megan, I am afraid that if you omitted the mustard and lemon from this dressing, you would pretty much take the "soul" out of it, being a Dijon-Lemon-Tahini dressing. Not to say that you couldn't play around with it a bit. In addition to the flavors that they each bring to the table, the mustard and lemon give it the acidity, while the mustard also in holding the emulsification. You would just need to substitute a vinegar of your choice in place of the lemon (you might need to increase it slightly to make up for the mustard's acidity). There is really only one way to find out, try it and see what you think. Cheers, Sandy
Hi Erika, Good question! These are 2 ways to refer to the same thing. So you are good to go, just remember to stir it up really well as the oil tends to separate. Cheers, Sandy
I have garlic powder but no onion powder, is there anything I can substitute to replace lost flavour or will it be fine without the onion (since there are shallots in the sauce already)?
Hi Catalina, Lime juice would work just great, and add a different, but lovely, fruity flavor to this dressing. I would start by adding slightly less lime than lemon, then taste and adjust from there. Good luck! Cheers, Sandy
I just made this dressing and I loved the fact that it is so easy to make in a jar! I would use it to dress a salad with and also drizzle it over steamed vegetables. It would also be a great addition while roasting vegetables. Thanks, Rouxbe, for the recipe!
Hi Nita: Aside from being a source of B12–nutritional yeast gives a cheesy flavor, and adds a thickness. You can try using miso (for flavor), or, make a vegan parm for that cheesy/salty flavor.
I use the miso, and it works well. Hope this helps. Cheers, Char
Hi Maryna, This dressing can work on a salad of greens, as the most obvious of applications, but can also do so much more! Use it for a potato salad, pour over steamed veggies, mix into rice or as a pasta sauce, marinate some tofu with it.... the possibilities are endless! Have fun playing with it. Cheers, Sandy
Hi Charles, mayonnaise is not required for this dressing. You can use ground mustard in place of dijon but, I recommend starting with 1 teaspoon then adding more as needed once you taste it. I hope this helps and that you enjoy the recipe! Cheers, Sandy
This recipe is similar to a dressing I regularly make and eat. The only difference is I do not use nutritional yeast and I do had a little heat with cayenne powder and balance it with just a hint of pure maple syrup. It is delicious.
Hello Nadja--thanks for writing. It is difficult to replace those two flavors, but here are a few recommendations:
1- Asafetida: you can find this in an Indian grocery store, it comes in a powder and has an onion-like flavor;
2- Change the profile of the flavors--and using ginger and cumin as the main flavor;
3- You can also use miso to add flavor. It comes in a paste or powder.
Hope this is helpful to you.
Regards,
Char
Dawn T •The nutritional yeast can be left out, but just know that it will obviously change the flavour. As for the parmesan, this recipe is listed as a plant-based/vegan recipe, so you could either use a vegan parmesan or regular — the recipe would just no longer be vegan. Cheers!
Melissa S •Can garlic and onion powders be used as substitutes to the granules. If so, should I adjust the amounts?
Kirk B •Thanks Melissa - yes indeed, you can substitute garlic and onion powder for the granules - I recommend starting with a lesser amount and then adding as you deem necessary. Thanks for learning with Rouxbe! Chef Kirk
Eric W • Rouxbe Staff •You could use another seed paste, such as sunflower seed, or a nut paste of your choice. The flavor will shift with each seed or nut, but the fat will add richness.
Linda C •I know this recipe is asking for plane Dijon mustard. Can I use use Dijon Mustard with tarragon? I already have it in my fridge.
John P •I found the Dijon mustard too overpowering. Is it possible to use a seeded mustard or alternative instead?
Melanie R •I have the same concern. I plan on just using plain mustard, as my tastebuds are overly sensitive to any kind of strong mustard or picante flavours. It took me years to work up to regular mustard!
Chris L •This is a game changer for me! WOW!! Fantastic stuff. This simple dressing has upped my confidence in my cooking!
Sarah R •I couldn't find the tahini paste I bought tahini (crushed sesame seeds). Can I use that to make the dressing?
Dorothy S •My family has sensitivities to onions and garlic. Is there anything I can use as a substitute?
Brian S •Hello there Vera, you can absolutely replace both those items. The shallots will give the sauce a bit of body that the dried sliced onions may not, so there may be some adjusting. Enjoy playing with this recipe.
Jacqueline T •I very much dislike Tahini. I wont eat anything with it. What other sauce can I make to fulfill my assignment task of no oil roasting?
Lauren L •Hi Jacqueline. Thanks for your question. No problem. Many students use vegetable stock as their cooking liquid to add moisture when they roast. We also have a no-oil roasted cauliflower that is quite delicious that features roasted limes and Mexican spices. You can just toss your vegetable of choice with some liquid and optional spices, spread the pieces out on a baking sheet and roast on pretty high heat until they begin to caramelize. If they being to dry out, you can brush them with your liquid part way through cooking. Have fun. Lauren
Biljana H •I made the sauce today with finely sliced spring onion because I find them milder than onions and I had no shallots. It was absolutely delicious!
Monique F •If I want to make this with olive oil how much would I use? I am assumeing I would omit the water, correct?
Tommie C •My husband is trying to avoid all fats, even nuts and seeds. Any suggestions for the tahini?
Megan I •I am also avoiding mustard due to a health condition (which also says to avoid lemon, mayonnaise, horseradish, wasabi and all mustards) Can the mustard be omitted if there is no suitable substitute?
Sandy S •Hi Megan, I am afraid that if you omitted the mustard and lemon from this dressing, you would pretty much take the "soul" out of it, being a Dijon-Lemon-Tahini dressing. Not to say that you couldn't play around with it a bit. In addition to the flavors that they each bring to the table, the mustard and lemon give it the acidity, while the mustard also in holding the emulsification. You would just need to substitute a vinegar of your choice in place of the lemon (you might need to increase it slightly to make up for the mustard's acidity). There is really only one way to find out, try it and see what you think. Cheers, Sandy
Erika P •Question - is there a difference between tahini paste and the tahini i have in a jar that separates?
Priya R •I have garlic powder but no onion powder, is there anything I can substitute to replace lost flavour or will it be fine without the onion (since there are shallots in the sauce already)?
Catalina W •Would this recipe work with lime juice instead of lemon juice, or would this make it too tart? Thank you!
Karen A •I just made this dressing and I loved the fact that it is so easy to make in a jar! I would use it to dress a salad with and also drizzle it over steamed vegetables. It would also be a great addition while roasting vegetables. Thanks, Rouxbe, for the recipe!
Char N • Rouxbe Staff •Hi Nita: Aside from being a source of B12–nutritional yeast gives a cheesy flavor, and adds a thickness. You can try using miso (for flavor), or, make a vegan parm for that cheesy/salty flavor. I use the miso, and it works well. Hope this helps. Cheers, Char
Kate G •This is delicious, I could drink it from the jar. Last night I had it over asparagus this morning I’m gearing up to have it with broccoli.
Pebbles B •This recipe is similar to a dressing I regularly make and eat. The only difference is I do not use nutritional yeast and I do had a little heat with cayenne powder and balance it with just a hint of pure maple syrup. It is delicious.
Lisa G •What are onion and garlic granules? Are they the little freeze dried pieces that you can put in a grinder? Or is it the same things as powder?
Lenny D •I find Dijon mustard a bit too hot for my taste. So I did half Dijon and half regular mustard. I don't like using salt. Can I use a bit of Miso?