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


Search: <boiled dressing>


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