shelf life of a vinaigrette
i was just wondering how long i should keep a vinaigrette that has dill and parlsey in it.
Does it last a long time since it is in oil? i know that without those two ingredients i could keep it for months.
anybody have any idea?
once you add fresh herbs or garlic/onion/shallot to your vinaigrette, it doesn't really keep. If you want to keep a vinaigrette, add the fresh items to a small quantity each time you use the vinaigrette, or better yet, just make it fresh each time.
Food safety is not an issue here, but the flavor of the herbs does go south after even a short period. But I've eaten a refrigerated dressing with fresh herbs in it 3 or 4 days after it was originally made. Just doesn't taste as good is all - the herbs get a tinny/metallic flavor to them.
I would keep it in the fridge and use it for weeks, or until it smells or looks off. But I don't make too much at one time. The oil does not in itself inhibit bacterial growth.