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May 11, 2009 07:33 AM

Shelf-stable French vinaigrette?

Does anyone have any recommendations about making shelf-stable vinaigrette? I prefer my homemade vinaigrette to any bottled option out there - by leaps and bounds - but if I try to make a large batch so I can have it at the office, the emulsion falls apart in transport. Has anyone else had this problem, and if so, how have you addressed it?

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  1. this may be too simple but I just make mine in one of those "Good Seasons" cruets and store it in the refrigerator. Shake it when I want to use it. Lasts a good long time that way.

    1. Yeah, just transport it in a tight-sealing vessel - like DGresh's good seasons cruet, or a clean mayonnaise jar, jam jar, etc. - and shake it up before you use it.

      1 Reply
      1. re: janniecooks

        I also use a size appropriate jar and I make sure ALL smell is gone. Sometimes a little soak with lemon juice, Dawn and water will get out stubborn aromas.

      2. As an aside, what makes "French" vinaigrette French?

        11 Replies
        1. re: c oliver

          the spelling? ;) reminds me of the dinner in "better off dead", when the mom serves "french" fries, "french" bread, "french" dressing, etc. lol.

          vinaigrettes are pretty stable. they just need a stir or shake to get back together. i put obama-mustard {dijon} in mine, which also helps stabilize the emulsion.

          1. re: hotoynoodle

            hotoynoodle, What, pray tell is obama-mustard? Have I missed something? Is it a "mixed race" condiment? Dijon is usually uni-race, as in French.... Is this just a bizarre typo? adam

            1. re: adamshoe

              lame joke: when he and biden went for burgers, obama ordered dijon mustard on his, which made some of the fox commentators go crazy.

          2. re: c oliver

            What a great question! I never thought about it before, and my immediate response was "because this is the dressing that every French woman I know seems to know how to make from birth." But after pondering for more that 30 seconds, I realized that it's the mustard, Dijon to be exact. Not only does it spike the flavor, but the eggs in the mustard help emulsify the whole mix and give it a thicker consistency.

            And thanks everyone for encouraging me to just shake it up! I did and it worked just fine.

            1. re: ksherk

              Would you share your proportions please?

              1. re: ksherk

                Just to clarify, straight Dijon mustard contains no eggs. It should be just mustard powder, vinegar and/or white wine, salt and maybe another thing or two. I'm not sure why it works as an emulsifier - I'm no scientist - but it does. And the fact that it contains no eggs makes the mixture of oil, vinegar, mustard, salt and pepper shelf stable just by nature.

                1. re: Nyleve

                  I just looked on our friend's jar of Grey Poupon and it has fruit pectin. Would that be it?

                  1. re: c oliver

                    i'm wondering if kraft added the fruit pectin after taking over the brand? it's certainly not a traditional ingredient, or necessary.

                    1. re: c oliver

                      What is fruit pectin doing in there? _le sigh_

                      1. re: smtucker

                        I know :( BTW, you're in Boston, right? We're going to Cape Cod in late June. Maybe a get together with always cooking?

                        1. re: c oliver

                          Just saw this... absolutely on the get together. I should be around. No fun travel this summer.