Steve Wertz wrote:

> I can make pretty good oil/herb/vinegrette dressings, but what
> would I add to make a creamy version?

Xanthan gum, guar gum or gum arabic. Hydrate the gum and any dried
seasonings with the vinegar and run it through your blender to mix in
the oil. It'll stay emulsified. Think in terms of a scant tablespoon
to a pint.

Pastorio

> I'd like them to last a
> week or much more. I've certainly made egg-based dressings before
> (like Caesar) but I don't trust them for more than a few days.
>
> Dried milk/buttermilk?
> Egg [whites]?
>
> I suspect any fresh dairy product would curdle from the vinegar.
> Would the vinegar preserve the egg [whites] so that they last it?
> What else could I add to a basic herbed vinaigrette to make it
> emulsify and get it like a creamy Italian, while not spoiling so
> quickly?
>
> -sw