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View Full Version : Homemade Salad Dressing Safety


pmad
01-06-2014, 06:24 PM
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?

Thanks.

HBMTN
01-06-2014, 07:02 PM
How about canning?

Pyle's BBQ
01-07-2014, 12:02 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.

Fooskey
01-07-2014, 12:53 AM
Using pasteurized eggs can at least mitigate the salmonella risk. Probably will not increase the use life, though.

landarc
01-07-2014, 01:00 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.

pmad
01-07-2014, 09:59 AM
Thanks all.
I was afraid that was the case.