<p>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?</p>
<p>What if I add a little garlic? Or Dijon mustard?</p>
<p>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.</p>
<p>This is not the most important question of the day.</p>
<p>But it sounds delicious and now I want a salad to go with it!!!</p>
<p>I don’t have the answer for you for sure, but my mom makes a dressing out of EVOO, vinegar, and lemon + seasoning and she never refrigerates it. We all love it and we are all still alive!</p>
<p>If you use fresh garlic (which can spoil) then yes, it needs to be refrigerated. Otherwise, it doesn’t have to be. </p>
<p>[Condiments</a> That Do and Do Not Need Refrigeration - General Chowhounding Topics - Chowhound](<a href=“http://chowhound.chow.com/topics/348668]Condiments”>http://chowhound.chow.com/topics/348668)</p>
<p>I’d also keep in mind that mustard, although it doesn’t need to be refrigerated for safety, can lose flavor.</p>
<p>Make small batches</p>
<p>If you add herbs or garlic, it needs to go in the fridge. If it is just oil/vinegar, it can stay at room temp. Just make sure that you keep your oils tightly capped and in a dark place, because oxygen and sunlight are detrimental to the unsaturated fats.</p>
<p>Veryhappy: i make the same dressing and have the same problem when refrigerating…I guess we can try keeping it out?? maybe use garlic powder if that’s the only ingredient that needs refrigeration</p>
<p>Garlic powder isn’t allowed in my house!</p>
<p>I put it in the fridge if I’ve put garlic in it. If I put it on the stove between the burners the olive oil usually desolidifies by the time dinner is ready. It gets too hot if I’m cooking in the oven. I don’t refrigerate it if it only has dried herbs in it or only has mustard. </p>
<p>Maybe we should just make it without the garlic and put the garlic directly in the salad?</p>
<p>I’m with the small batches…if you use a little balsamic and a little sherry vinegar…you’ll be happy</p>
<p>I make the same thing and use fresh garlic and NEVER refrigerate it.</p>
<p>I love you all.</p>
<p>Where would I be without CC??!!</p>
<p>This is my recipe–it will stay emulsified if done right.</p>
<p>BASIC VINAIGRETTE
½ cup vinegar
1 clove of garlic, crushed
1 tsp. prepared mustard
pinch of basil, oregano, or other herb of choice
sugar or honey to taste
1 cup of olive oil</p>
<p>ADD first 5 ingredients to blender and mix well.
TURN blender down to lowest speed
REMOVE cap on top
POUR olive oil slowly into blender
REPLACE cap and blend for 1 minute
STORE in refrigeratorfresh for 2 weeks</p>
<p>I would refrigerate with garlic or any fresh herb. Otherwise, probably not necessary.</p>
<p>I solved the problem with my one-bowl salads. I just mix the dressing in the bottom of a mixing bowl, add the salad ingredients, and toss it all together. No muss, no fuss. Easy cleanup. </p>
<p>The other way would be to store your dressing in the fridge in microwave safe container and just nuke it for 10 seconds after taking it out of the fridge. Just long enough to liquify it.</p>
<p>I make a very similar vinaigrette–no sugar–and never refrigerate it. It never goes bad.</p>
<p>Edit: I didn’t realize I had posted earlier on the thread. All of those who say you have to refrigerate fresh garlic in a dressing are simply wrong. The oil and vinegar preserve it. Fresh herbs might be a problem. I would just add those to the salad.</p>