First Watch (a local eggery and diner here in Phoenix) has undergone a DRASTIC change. As it turns out, First Watch was started by four friends, who had an idea. And a great idea it was. First Watch has been my wife and my favorite breakfast place for about 25 years. Recently two of the founders died, and the heirs decided that restaurant management was not quite their thing. They sold it to a corporate conglomerate, and while it is still an OK place to eat, the menu has changed dramatically.
One of the things they have stopped providing is their Poppyseed Dressing. They offer a Lemon dressing, Ranch dressing, and a Chipotle Ranch dressing. Since it is not a restaurant secret any more, I asked for their recipe for their famous Poppyseed Dressing. Their recipe (created for a large batch) is at the bottom of this page. My modified recipe (with a few substitutions) is immediately below.
Special thanks to First Watch Restaurant for providing the recipe.
First Watch – Poppyseed Dressing – Two servings
- 3 TBL canola oil
- 3 TBL Karo syrup or honey (personal taste)
- zest and juice from one lemon
- 1 tsp white vinegar
- 1/2 tsp dry mustard
- 1/4 C minced onion
- 1/2 tsp poppy seeds
- Scant salt to taste
First Watch – Poppyseed Dressing – small bottle
- 1 C canola oil
- 1 C Karo syrup or honey (personal taste)
- zest and juice from 3-6 lemons (3 TBL)
- 3 TBL white vinegar
- 4 tsp dry mustard
- 1/4 C minced onion
- 2 TBL poppy seeds
- 1/2 tsp salt
Original Recipe – Directly from First Watch – about 3/4 Gallon
- 9 C oil
- 9 C sugar
- 1 C lemon juice
- 1 C white vinegar
- 7 TBL dry mustard
- 5 C diced onion
- 1/2 C poppy seeds
Alternate: Beatitudes Poppyseed Dressing
- 1 egg yolk with 1/2 C canola oil drizzled and emulsified together
- Mix in 1 TBL Dijon mustard,
- 2 TBL hone
- scant garlic powder, salt and pepper
- 1 tsp apple cider vinegar
- 1-2 TBL poppy seeds
Use in a salad or as a slaw dressing with apple, cabbage and craisins.
