"Steve Wertz" > wrote in message
...
> 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.
it?


Mustard is a good emulsifier for salad dressings.


-Scott