Question on the 'Whip It' stabilizer.... do you think it would work in salad dressing?

[cheezz]

When you make the traditional ranch dressing from the dry packet/may/sour cream, it begins to break down after awhile and gets thin.

 

[elenor]

Worth a try. What about using unflavoured gelatin. I seem recall a salad dressing that used

gelatin a few years back.

 

[cheezz]

Hmmm... I hadn't thoiught of that... just don't want a glutenous mass smileys/frown.gif

 

[cheezz]

or 'thought' of it, for that matter

 

[elenor]

Im pretty sure the recipe I was thinking of was a copycat of Olive Gardens

Italian Dressing. I notice now the clones of this dressing use 2 tablespoons of dry pectin. That sounds like it might stabilize the dressing doesn't it?

 

[melissa-dallas]

cheezz-I think I have seen some of the vegetable gums (guar, xantham, etc.) that are used

for thickening at the health food store/Whole Foods. I think that is what they use in commercial foods.

 

[cheezz]

Thanks Melissa - Charley said the same thing... will have to check those out.

 

[marilynfl]

Not sure about mayo-based, but a Seattle recipe book uses it to stabilize fruit-salad dressings

 

[cheezz]

you mean they use the Whip It?

 

[marilynfl]

Yes, that food product stabilizer. Also in eggnog to extend the whipped cream.