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Vinaigrette storage and shelflife

Discussion in 'Food & Cooking' started by seansr, Dec 7, 2011.

  1. seansr

    seansr

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    Hi guys, long time reader, first time poster :)

    I make salad daily as a main-course for lunch using four different vinaigrette (a different one each day).  I make the vinaigrette I plan to use daily.  My question is, if I was to make large batches of all four on the weekend, how long could i store them for in individual glass bottles with a screw-top lid in the refrigerator?  I did multiple searches on these forums and Google and couldn't find a conclusive answer.  I'll post each recipe below (in spoilers), as acidity levels and other ingredients (like raw garlic, fresh herbs, etc.) might significantly impact how long i can store them for.  

    Thanks for the help guys


     
    1/4 cup white wine vinegar
    3 cloves garlic, minced (raw)
    2 tbs fresh oregano
    2 tbs fresh parsley
    1 tbs honey
    1/2 tsp salt
    4-5 grinds fresh pepper
    3/4 cup olive oil
    1/4 cup red wine vinegar
    6 cloves minced garlic (raw)
    2 tsp Dijon mustard
    2 tbs fresh basil
    2 tbs fresh parsley
    1/2 tsp salt
    4-5 grinds fresh pepper
    3/4 cup olive oil
    1/4 cup Champagne vinegar
    1/2 tsp orange zest
    1/4 cup fresh orange juice (reduced down from 1/2 cup)
    1/4 tsp salt
    1/8 tsp cayenne pepper
    1/4 cup olive oil
    1/4 cup rice wine vinegar
    1 tbs fresh cilantro
    2 tbs toasted sesame seeds
    1 tbs fresh ginger, minced (raw)
    2 clove minced garlic (raw)
    1 tbs tamari soy sauce
    1 tbs honey
    2 tsp red chilli pepper paste
    2 tsp sesame oil
    2/3 cup olive oil
     
    Last edited: Dec 7, 2011
  2. french fries

    french fries

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    I don't have an exact answer to your question... 

    What I sometimes do is make basic vinegar/mustard/oil+S&P in a jar that I keep in the fridge. This seems to keep forever, although usually it's gone within a week or two. If it separates just give it a good shake. 

    I'm sure you could do that and add garlic and/or herbs as needed - although I don't think there would be any problems in keeping a garlic and herb vinaigrette for a week. 
     
  3. phatch

    phatch Moderator Staff Member

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    You want to use it up within a week as a general guideline for safety. Quality tends to diminish markedly after about day 3 for some vinaigrettes in my experience.
     
  4. seansr

    seansr

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    Thanks for the replies.  I guess i will need to scale them all to last only a week then.