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How long will homemade vinaigrette stay good for?

j
jessicheese Dec 5, 2012 01:41 PM

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

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  1. chefathome RE: jessicheese Dec 5, 2012 01:45 PM

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

    3 Replies
    1. re: chefathome
      j
      jessicheese RE: chefathome Dec 7, 2012 06:59 AM

      It does include fresh garlic

      1. re: chefathome
        u
        uwsgrazer RE: chefathome Dec 10, 2012 05:22 AM

        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
          sunshine842 RE: uwsgrazer Dec 10, 2012 08:15 AM

          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. sunshine842 RE: jessicheese Dec 5, 2012 01:46 PM

        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
          iL Divo RE: sunshine842 Dec 7, 2012 07:47 AM

          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. r
          relizabeth RE: jessicheese Dec 5, 2012 06:29 PM

          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
            sunshine842 RE: relizabeth Dec 5, 2012 10:45 PM

            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
              r
              relizabeth RE: sunshine842 Dec 9, 2012 03:14 PM

              oh it is vinaigrette! It has oil in it.

              1. re: relizabeth
                sunshine842 RE: relizabeth Dec 9, 2012 10:34 PM

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

          2. z
            ZoeLouise RE: jessicheese Dec 5, 2012 10:35 PM

            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. SnackHappy RE: jessicheese Dec 5, 2012 10:45 PM

              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. m
                masha RE: jessicheese Dec 10, 2012 07:19 AM

                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.

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