Steve Wertz wrote:
> On Tue, 30 Mar 2004 15:32:18 GMT, "Dimitri"
> > wrote:
>
>
>>BTW The original Ranch dressing uses a quart each of mayonnaise and
>>buttermilk. If you use mayonnaise and a milk product to thin it then the
>>acid usually will not curdle the milk product.
>
>
> (posted this earlier but I don't think it showed up)
>
> Mayonaise - duh. Of course. I knew I was missing something
> obvious.
>
> I'm aware of the vegetable gums and mustard as emulsifiers, but
> that doesn't provide the 'creamy' aspect I was looking for.
>
> Picked up some buttermilk powder to try tonight, as well.
>

Nobody is listening. Go to a health food store and buy a bottle of
lecithin. It comes in a brown bottle and looks like crude oil. Add about
1/2 tsp. to your dressing and it will emulsify OK just by shaking, and it
will get thick and creamy if you use a stick blender.

-bob