Need to refrigerate vinaigrette?
I've made a red-wine vinaigrette dressing using olive oil (which makes up the majority of the dressing), red wine, garlic, and basil.
My problem is that whenever I take it out of the refrigerator, especially when it gets low, the olive-oil leaves it practically solid. I understand that this is normal for olive oil, but it is rather annoying having to get it out 30 minutes before I make a salad or a sandwich (as I don't normally have that kind of time).
My question is, since everything in there but the garlic doesn't need to be refrigerated, is it safe to leave it out of the fridge and let it stand at room temperature? Or is it like all other (store-bought) dressing where after opening (mixing) it requires refrigeration?
Best Answer
Yes, you should refrigerate it.
Once a commercially bottled dressing is exposed to the air it is contaminated. Your homemade dressing is no different, and is likely more contaminated to begin with. The bottom line is that your dressing is food -- for humans, bacteria, and mold. It might not be the most hospitable of environments, but something is bound to find a home there. This process is arrested by refrigeration. Additionally, the garlic and basil will be going through a decay process that would be delayed by refrigeration.
I'm not sure what kind of olive oil you used, but I've never had a vinaigrette turn solid in the refrigerator. If you're in a rush I'd suggest submerging, or running hot water over the bottle you store it in to quickly thaw it. You'll shorten the shelf life, but if you're using it frequently enough (used all in less than a month) that shouldn't matter.
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Quick Answer about "Need to refrigerate vinaigrette?"
If you are using the dressing on a regular basis, there is no need to refrigerate. The acidity in the vinegar should be enough to keep the dressing stable. However, if you add raw garlic or raw herbal leaves (chopped or otherwise), then I would refrigerate because these lower acidity and can spoil.Can Vinaigrette be left out of the fridge?
You can leave some salad dressings at room temperature, but others should be kept cool. Free up room in your refrigerator by storing your vinegar-based dressings in the pantry instead.Can I store balsamic vinaigrette at room temperature?
Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.Does Italian vinaigrette need to be refrigerated?
All open salad dressings should be refrigerated. If it is homemade and contains fresh ingredients like garlic, mayonnaise, or eggs, it should be consumed quickly. If it was commercially packaged and contains preservatives, it will last up to a few months and possibly past its \u201cBest By\u201d date.How long can salad dressing unrefrigerated?
Salad dressings sold refrigerated last much shorter than their shelf-stable counterparts.PantryFridgeSalad dressing (sold unrefrigerated, unopened)Best-by + 1 \u2013 2 monthsSalad dressing (sold unrefrigerated, opened)3 \u2013 6 monthsSalad dressing (sold refrigerated)Use-by + 1 \u2013 2 weeksHomemade salad dressing3 \u2013 5 days1 more row•May 21, 20218 Healthy Salad Dressings (REALLY QUICK)
More answers regarding need to refrigerate vinaigrette?
Answer 2
My employer makes vinaigrette dressing professionally and distributes to Kroger stores, Meijer, and other chains. What Adisak mentioned about acidified ingredients is correct. In fact, you could acidify them yourself as we do. Mix the vinegar and flavors together (garlic, spices, etc...), and refrigerate over night. Make sure to blend/puree the ingredients to allow the acidification to work properly. Food code states that the finished product should be at a certain PH level to be used as shelf stable (non-refrigerated). But that shouldn't be an issue as long as you aren't adding more than 50% oil to the mix (plus the testing meters for ph in non-clear liquids are expensive). And leave water out of the mixture as it adds more complex variables into the equation. And as many have said, dry ingredients are the safest, but on the other hand... sadly just don't taste the same.
Answer 3
I have another solution: you could use grapeseed oil instead. It doesn't solidify when refridgerated. It's what I use for all my dressing needs :)
Answer 4
Daniel is right about the raw garlic and botulism. If you make a dressing with raw garlic, eat it right away - don't store it. It's possible that the vinegar would kill the bacteria, but I wouldn't take the chance. This also means you shouldn't store raw garlic in oil. This doesn't apply to cooked garlic, by the way.
Otherwise - go ahead and leave it out. I've never seen a vinaigrette go bad, and I doubt that I ever will.
Answer 5
You can use garlic powder and leave it out. Two weeks. Then make fresh. Just make smaller quantities . 2/3 vinegars 1/3 olive oil.
Answer 6
I make a basic Garlic dressing 2 or 3 times a week (virgin olive oil, white wine vinegar, crushed fresh garlic and salt). If I chill it for 30 minutes prior to use I don’t have a problem but if I chill lt overnight then it forms a thick crust which looks like fat. If you leave it for 30 minutes you will find the crust breaks down and it returns to its original consistency and is ready to use.
Answer 7
Olive oil with any vinegar with only dry ingredients added is safe to leave on the counter. It's fresh made properties begin to deteriorate immediately. Pungent qualities and olive oil flavor will get stale flavor after a few weeks for sure. I've tried it. Answer , make it fresh once a week.
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