Steve Wertz wrote:

> 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]?

Egg yolk is what makes the soft creamy texture you're after, like in
Caesar dressing. Egg white is just slimy. Egg yolk with mustard, and
your favorite oil/vinegar combo is pretty tasty.

You can use sour cream or yoghurt, both of which are acidic enough to
not mind the vinegar. Or you can use mayo, which isn't affected by acid.

Some of the dressings may settle out, but that's nothing a quick stir or
shake can't fix, just as you would get with a vinagrette.

As for keeping them... don't leave the dressings on the table during the
dinner hour. Dress your salads just before taking them to the table or
put a small amount in a self-serve container. Put the rest back into the
fridge. They'll keep a week or longer if not consumed by then. I prefer
to make half-batches of most dressing recipes (or whatever gets me about
a cup of sauce) because that's about what we use in a week's time and
then I'm not bothered by having to toss it out or wondering if it is
still any good.


Dawn