Knowledgebase
Salad Dressing #197368
Asked July 07, 2014, 5:20 PM EDT
Multnomah County Oregon
Expert Response
Hello,
We do recommend that any products that have a vegetable (garlic) that is immersed in oil be refrigerated and used with in 4 days or frozen.
The oil can coat the garlic and create an oxygen-free environment where bacteria, including botulism can grow. The vinegar may make some difference, but it is still a risk.
Here is more information a bout herbs and vegetables in oil.
As is when refrigerated the oil separates and becomes gelled. Is there a way to ungell it without leaving it out overnight?
Thank you, larry
Yes, without the fresh garlic or herbs, the vinegar and oil combination is not a major risk. The bottle could be set into a bowl of warm water to speed the liquefying of the oil before use.
How about this: Make flavored vinegar and then mix it with oil just prior to serving.
Vinegars are very effective at absorbing and transferring flavors from garlic, herbs, citrus peel, fresh fruits. Refrigeration keeps them fresh longer but is not a requirement. The oil could be kept at room temperature.
http://extension.oregonstate.edu/fch/sites/default/files/documents/sp_50_736_flavoredvinegars.pdf
Trying to get away from packaged food stuffs.
In case it matters I'm 77. Tired of the old stand byes and expanding my culinary skills.
Hello- I'm sorry I wasn't more clear. Plain vinegar stores well at room temperature. But if there are fresh herbs, garlic or fruits in it to flavor the vinegar, the colder refrigerator temps will help keep the flavors a bit more fresh. Your vinegar bottles in the cabinet should be fine!
I'm impressed that you are trying new things and working to stay healthy. That's a great goal for any age.
The salad dressing with the garlic in does worry me though if it is several days old and has been in and out of the refrigerator. Remember that 4 day/refrigerator recommendation once garlic or herbs are in an oil based dressing.
