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Does This Vinaigrette Need to Be Refrigerated?
So, if I make a vinaigrette from balsamic vinegar (which does not need refrigeration) and olive oil (ditto), and I add some salt and pepper, does this concoction need to be kept in the refrigerator?
What if I add a little garlic? Or Dijon mustard?
I ask because, when I do refrigerate it, the oil becomes solid and then it's a pain to get it back to room temperature so I can pour it on my salad.
This is not the most important question of the day.
Post edited by VeryHappy on