When I told my friend Barb about the whole Palata oil thing and how that is no longer available, etc. (subject of my February 9, 2011 post), she asked if I had inquired about the composition of Palata. I had not.
Another email was very promptly answered by Conway Foods with the information that Palata was comprised of 68% soybean oil, 20% corn oil and 12% olive oil. What? So that means the primary ingredient in Hoelzel is actually supermarket vegetable oil. No wonder it is so difficult to replicate. Despite the listed recipe ingredients - listed in the Three Rivers Cookbook, on the internet, and in the recipe from the chef himself -- there is hardly any olive oil in it at all. I naively thought perhaps it had to do with the nationality of the olive oil used. I certainly assumed there was more than a splash of olive oil. Wrong!
So much for the accuracy of published recipes, or the assumption that fine dining establishments use fine ingredients.
I think this will be my last posting on Hoelzel dressing. I also think I am not going to try to replicate the Duquesne Club recipe. It tastes pretty good using olive oil.
No comments:
Post a Comment