| 摘要 |
A method of preparing a heat-stable mayonnaise-type dressing having good keeping characteristics, using an oil and/or fat and other components conventional for the preparation of mayonnaise. The dressing is prepared by mixing a heat-stable yoghurt product which has good keeping characteristics and does not separate whey with oil or fat in a proportion that is low for mayonnaise, as well as with other components conventional for the preparation of mayonnaise, thoroughly stirring the resulting mixture and processing it into a stiff mass. |
