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]?
>
> 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

Sour cream

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Steve Wertz wrote:

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

Xanthan gum, guar gum or gum arabic. Hydrate the gum and any dried
seasonings with the vinegar and run it through your blender to mix in
the oil. It'll stay emulsified. Think in terms of a scant tablespoon
to a pint.

Pastorio

> 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

"Bob (this one)" > wrote in message
...
> Steve Wertz wrote:
>
> > I can make pretty good oil/herb/vinegrette dressings, but what
> > would I add to make a creamy version?
>
> Xanthan gum, guar gum or gum arabic. Hydrate the gum and any dried
> seasonings with the vinegar and run it through your blender to mix in
> the oil. It'll stay emulsified. Think in terms of a scant tablespoon
> to a pint.

I have used guar gum for a long time in vinaigrette type dressings. It is
excellent as a thickener and emulsifier but it won't give a creamy quality
to the dressing. Also, a tablespoon for a pint would be way, way too much.
Guar gum is a powerful thickener. The amount needed also varies with the
ratio of oil to the vinegar and water used. With more oil, less guar gum is
needed. I use 2 parts oil and one part vinegar and water. And for that ratio
I add 3/8 tsp. of guar gum when making one pint of dressing to obtain the
right viscosity and consistency.

>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>


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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]?
>
> 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

Liquid soy lecithin.

-bob

"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.

"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.
>
> 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

Go to epicurious and do a recipe search for "creamy salad".

You'll get 25 hits.

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.

Here is one:

SORREL SALAD WITH CREAMY CHIVE DRESSING


Active time: 30 min Start to finish: 30 min
For dressing
1/4 cup whole-milk yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon finely chopped fresh chives
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
For salad
1/2 lb sorrel*, coarse stems discarded and leaves torn into bite-size pieces
(4 cups)
1/2 lb hearts of romaine, torn into bite-size pieces (4 cups)
1/4 lb frisée, trimmed and torn into bite-size pieces (2 cups)
1/2 cup loosely packed fresh flat-leaf parsley
2 tablespoons loosely packed fresh tarragon, leaves coarsely chopped if
large
Make dressing:
Whisk together all dressing ingredients in a large bowl.
Make salad:
Toss together all salad ingredients with dressing in bowl. Season with salt
and pepper.
*Available at specialty produce markets and Indian Rock Produce
(800-882-0512 or 215-536-9600).
Makes 4 servings.

Each serving contains about 43 calories and 1 gram fat.
Gourmet
May 2003


Dimitri

"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

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.
>
>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 like to add finely crumbled blue cheese, but i dont think that is the
texture you are looking for. i find that mayonnaise works pretty well. sour
cream, too. (which i prefer, but my husband doesnt like :< )

--
Saerah

TANSTAAFL

"I have come to believe that the whole world is an enigma, a harmless enigma
that is made terrible by our own mad attempt to interpret it as though it
had an underlying truth."

"Strange women lying in ponds distributing
swords is no basis for a system of government. Supreme executive
power derives from a mandate from the masses, not from some
farcical aquatic ceremony."

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

you want creamy... suck my dick, sqwertz, you chubby cheeked imbecile.






---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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

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

Sam D. wrote:

> "Bob (this one)" > wrote in message
> ...
>
>>Steve Wertz wrote:
>>
>>
>>>I can make pretty good oil/herb/vinegrette dressings, but what
>>>would I add to make a creamy version?
>>
>>Xanthan gum, guar gum or gum arabic. Hydrate the gum and any dried
>>seasonings with the vinegar and run it through your blender to mix in
>>the oil. It'll stay emulsified. Think in terms of a scant tablespoon
>>to a pint.
>
> I have used guar gum for a long time in vinaigrette type dressings. It is
> excellent as a thickener and emulsifier but it won't give a creamy quality
> to the dressing. Also, a tablespoon for a pint would be way, way too much.
> Guar gum is a powerful thickener. The amount needed also varies with the
> ratio of oil to the vinegar and water used. With more oil, less guar gum is
> needed. I use 2 parts oil and one part vinegar and water. And for that ratio
> I add 3/8 tsp. of guar gum when making one pint of dressing to obtain the
> right viscosity and consistency.

Ooops. That was supposed to be teaspoon. The basic vinaigrette
dressing is white and creamy done this way. I use a ratio of 3 oil to
1 vinegar with no water in a commercial blender with fresh herbs,
garlic and other things. I acidify the additions by infusing them in
vinegar for at least 8 hours and then process them in the blender with
the gum. Typically, I use a mixture of gum arabic and a proprietary
gum (from a company called TIC gums) called Aragum.

One made differently that I like has dried tomatoes, balsamic vinegar
and fresh basil and it comes out a deep brownish red. Here's the basic
recipe:

Basil-Tomato-Balsamic Dressing
The entire recipe makes something over 4 cups total - 32 ounces.
2 ounces sun-dried tomatoes, chopped
1 cup tomato juice
1 cup basil, chopped (roughly 2 ounces weight)
1 cup balsamic vinegar
1 1/2 cups oil
2 teaspoons minced garlic
3 ounces honey (optional)
1 teaspoon salt
1/4 teaspoon white pepper
1 1/2 teaspoons gum Arabic
1/2 teaspoon Aragum (or xanthan gum)
Process all in blender. Refrigerate. Shelf life about a month.

Pastorio

Add soft or silken tofu! Put it in a blender.
Lynn from Fargo
(had to make a vegan happy)

Reg > wrote in message >. ..
> 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.

make up your weeks supply then when needed add some thick set natural
yoghurt to the portion you are going to use.

Bob (this one) wrote:

> Basil-Tomato-Balsamic Dressing
> The entire recipe makes something over 4 cups total - 32 ounces.
> 2 ounces sun-dried tomatoes, chopped
> 1 cup tomato juice
> 1 cup basil, chopped (roughly 2 ounces weight)
> 1 cup balsamic vinegar
> 1 1/2 cups oil
> 2 teaspoons minced garlic
> 3 ounces honey (optional)
> 1 teaspoon salt
> 1/4 teaspoon white pepper
> 1 1/2 teaspoons gum Arabic
> 1/2 teaspoon Aragum (or xanthan gum)
> Process all in blender. Refrigerate. Shelf life about a month.
>
> Pastorio
>

Is that the "cheap stuff" basalmic vinegar, or better-than-average
industrial grade, or the expensive kind people drizzle on strawberries,
or...

What kind of oil? Olive oil, or some light tasteless vegetable oil
(like sunflower oil)?

Thanks, regards,
Bob

zxcvbob wrote:

> Bob (this one) wrote:
>
>> Basil-Tomato-Balsamic Dressing
>> The entire recipe makes something over 4 cups total - 32 ounces.
>> 2 ounces sun-dried tomatoes, chopped
>> 1 cup tomato juice
>> 1 cup basil, chopped (roughly 2 ounces weight)
>> 1 cup balsamic vinegar
>> 1 1/2 cups oil
>> 2 teaspoons minced garlic
>> 3 ounces honey (optional)
>> 1 teaspoon salt
>> 1/4 teaspoon white pepper
>> 1 1/2 teaspoons gum Arabic
>> 1/2 teaspoon Aragum (or xanthan gum)
>> Process all in blender. Refrigerate. Shelf life about a month.
>>
>> Pastorio
>>
> Is that the "cheap stuff" basalmic vinegar, or better-than-average
> industrial grade,

Oh, sorry for not spelling it out more fully.

Better than average industrial. Given that it's going to be mixed with
other strong flavors, I wouldn't use the "tradizionale" for it

> or the expensive kind people drizzle on strawberries,
> or...
>
> What kind of oil? Olive oil, or some light tasteless vegetable oil
> (like sunflower oil)?

A relatively mild-flavored olive oil.

Another variant uses a bit of red wine to rehydrate the tomatoes. Lovely.

Pastorio