"Steve Wertz" > schreef in bericht
...
> 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?
>
> -sw

I use pasteurised egg yolk as a base, lasts a week or more.

Marie-Anne.