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Vinaigrette storage and shelflife

post #1 of 4
Thread Starter 

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


 

Oregano and Garlic Vinaigrette (Click to show)

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

Garlic Basil Vinaigrette (Click to show)

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

Orange-Champagne Vinaigrette (Click to show)

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

Sesame Soy (Click to show)

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


 

post #2 of 4

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. 

post #3 of 4

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.

 

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 4
Thread Starter 

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

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