Storing homemade Caesar dressing

[bobmac]

I got sick of store brands with all the additives, so I made my own, including a raw egg. How long is it safe to store it? (And, yes, I've already been told not to use a raw egg.

[jsmeeker]

I got sick of store brands with all the additives, so I made my own, including a raw egg. How long is it safe to store it? (And, yes, I've already been told not to use a raw egg.

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I've done a day or two and have not had issues. Just a quick whisking to re-combine the ingredients. And have used regular raw eggs. But if you want, you can get in the shell pasteurized eggs from some grocery stores.

[TJHarris]

I got sick of store brands with all the additives, so I made my own, including a raw egg. How long is it safe to store it? (And, yes, I've already been told not to use a raw egg.

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Good Rule of Thumb for any egg product, whether cooked or raw, is three days. Much beyond that and you are asking for trouble.

[hitmanoo]

Instead of using a raw egg, I'd recommend coddling your egg--boiling it in water for about 45 seconds. This will add to the safety of your dressing without compromising flavor.

That being said, I wouldn't save a homemade Caesar dressing for any more than 3 days tops.

[budrichard]

I'm not sure that 45 seconds is long enough to reach 160F, the considered safe temperature. I boil for 5 minutes, the yolk is still runny and the white has somewhat set but this does not affect any usage in dressings or mayo and in 15 years we have never had a problem.-Dick

[hitmanoo]

I'm not sure that 45 seconds is long enough to reach 160F, the considered safe temperature. I boil for 5 minutes, the yolk is still runny and the white has somewhat set but this does not affect any usage in dressings or mayo and in 15 years we have never had a problem.-Dick

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When making a Caesar, 5 minutes is way too long for your egg. The idea is using a slightly boiled egg vs. a completely raw egg. No, it's not 160F, but it's safer than raw and still very usable for a Caesar.

Edited May 26, 2007 by hitmanoo (log)

[jsmeeker]

I do coddle my egg for my dressing, but I know it's not going to make a difference safety wise. Still, I'm not worried. I can get in the shell pasteurized eggs, but for me, it seems silly to buy a dozen of them when I only need one for the dressing. If I needed a lot of eggs that were not going to be cooked (to make some egg nog, maybe?), I'd get some. Then use what's left for mayo or whatever.