I was wondering what are the max shelf life of ingredients used in sauces and dressings? Here are few examples of dressings that I make: Balsamic vinaigrette - balsamic vinegar, canola/ olive oil blend -90/10, dijon mustard, brown sugar and salt and pepper Creamy buttermilk ranch - buttermilk, sour cream and yogurt, fresh chives, red wine vinegar, salt & black pepper Caesar - sour cream, mayo, capers, anchovies, worcestershire sauce, Tabasco, and parmesan cheese Cucumber yogurt - cucumber, ground cumin, lemon juice and zest, yogurt. I have asked chefs about it - it seemed housemade dressings last 2 weeks, others say 3 weeks but a very conscientious said 10 days including the day that was being made. I am so confused. Then I spoke to one of my exec chef - it really depends on what ingredients you are using like dairy, any garlic or aromatics used in the dressing or sauce, eggs and hard cheese or fresh cheese, and also fresh herbs. What is the guideline here about the shelf life of dressings and sauces?