View Full Version : Homemade Salad Dressing Safety
I make a salad dressing that I get a lot of complements on.
It countains numerous types of dairy, raw egg, and anchovies.
It will keep about a week.
While I don't want to sell it, but I would like to give it to friends in a Mason jar.
Is there something I could do to make it safer and last longer than a week?
01-06-2014, 08:02 PM
How about canning?
01-07-2014, 01:02 AM
If it is Caesar Dressing, I don't think there is really anything to be done. If you can it, it will cook the eggs you have in it and separate the emulsion you have made. You could try and heat it up and see what happens. Once it is open though it will still only last a week.
01-07-2014, 01:53 AM
Using pasteurized eggs can at least mitigate the salmonella risk. Probably will not increase the use life, though.
01-07-2014, 02:00 AM
I don't think there is a good way to do that, commercial dressings use recipes that result in shelf stable dressings, without the preservatives, you run the risk of spoilage.
I was afraid that was the case.
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