Posted 20 June 2007 - 05:56 PM
HI All- I have a roquefort salad dressing recipe that calls for thickening the initial vinagrette with a substance called Clear Gel. I've heard of it, but never seen it. I made this recipe substituting Sure Gel pectin with mixed results. Does anyone have any expereince with clear gel? Is there something readily availabe I could substitute for it?
Thanks for any help.