"Bob (this one)" > wrote in message
...
> 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.

I have used guar gum for a long time in vinaigrette type dressings. It is
excellent as a thickener and emulsifier but it won't give a creamy quality
to the dressing. Also, a tablespoon for a pint would be way, way too much.
Guar gum is a powerful thickener. The amount needed also varies with the
ratio of oil to the vinegar and water used. With more oil, less guar gum is
needed. I use 2 parts oil and one part vinegar and water. And for that ratio
I add 3/8 tsp. of guar gum when making one pint of dressing to obtain the
right viscosity and consistency.