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How long will homemade vinaigrette stay good for?

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I was wondering what the average expiration would be on a homemade vinaigrette dressing. Any insight would be great!

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  1. What are the ingredients? Does it contain garlic and/or shallots/fresh herbs?

    3 Replies
    1. re: chefathome

      It does include fresh garlic

      1. re: chefathome

        So, if the vinaigrette contains garlic and/or shallots/fresh herbs, the shelf life in the refrigerator will be reduced, is that the idea?

        And how about a dressing made of fresh lemon, olive oil and salt & pepper. Should that have a similar refrigerated life of several days?

        1. re: uwsgrazer

          yes -- contamination via the microorganisms on the garlic/shallots/herbs. Anaerobic bacteria are particularly nasty in your body -- and oil provides an excellent environment for their growth.

          Fresh lemon, oo, and s&p would be less likely to be carrying any microorganisms, so it should last several days with no problems.

      2. a couple of days, if you didn't use egg yolk or cream in it -- ETA: In the refrigerator.

        That's the beauty of homemade vinaigrette -- you don't have to make more than you need!

        1 Reply
        1. re: sunshine842

          I usually take your approach. I make just what I think I'll need.
          if I have extra I'll usually put it in a tiny recycled jar. save for tomorrow or use by next day with something else not originally intended. I marinate meat or veg in it then roast.

        2. My mother has a vat that she keeps topping up that sits on her countertop. She augments it with kalamata olive brine, shallots and balsalmic vinegar. It has been there and used for at least a decade; nobody has died yet. Nevertheless, I do not recommend this approach.

          3 Replies
          1. re: relizabeth

            is it **vinegar**, or is it **vinaigrette**, which has oil in it?

            10-year-old vinegar isn't a big deal -- 10-year-old vinaigrette might be.

            1. re: sunshine842

              oh it is vinaigrette! It has oil in it.

              1. re: relizabeth

                erg. The oil can become rancid and cause serious health issues.

          2. I keep mine in the fridge for a week, sometimes longer. It does contain garlic and it is fully emulsified with a stick blender. Whenever it separates I give it a quick shake.

            1. I make a squeezebottle of homemade vinaigrette that usually lasts me four to six weeks in the fridge. As of today, it has not killed me.

              1. I keep homemade vinaigrette in the fridge for a few weeks at times. Usual ingredients are olive oil, vinegar (balsamic, red wine, and/or sherry), dried herbs, and dijon mustard. Agree that shelf life with egg, cream or fresh herbs would be shorter.