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Making salad oil

Mrsmac247

Mrsmac247

Well-Known Member
Messages
232
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Hi there I've brought some olive oil with garlic from Sainsbury's and am wondering if it is alright to add vinegar to the mix with no ill effects.

If so would I have to keep it in the fridge?

Thank you
 
I wouldn't pre-mix them. At mealtime, I throw them both into my mini-blender and whir them together. It only takes a second.
 
For the record, my statement above wasn't based on any fact, just opinion. My brain just seems to think that the two should never be mixed long-term.
 
Lol, I am in two minds but wondering if it will keep in the fridge out whether to bother, I just feel like having a vinaigrette type thing lol
 
I have thought about it more...I used to make a dressing that mixed olive oil and balsamic vinegar with a bunch of other goodies and it kept just fine in the fridge. So, I revise my answer to "yes".

Apparently, I am the poster child for fickle brains today.
 
The wife makes small amounts as we use them ... So there is nothing to save ... Just use a little screw top jar to add the oil and vinegar in with whatever else you want .. Then shake it up.... Hay presto a dressing is ready in seconds ..
If your thinking of home made Mayo the wife tends to keep it for no more than a day or two .. But again she only tends to make as much as we need for the meal.
Hope this helps
 
Enclave said:
The wife makes small amounts as we use them ... So there is nothing to save ... Just use a little screw top jar to add the oil and vinegar in with whatever else you want .. Then shake it up.... Hay presto a dressing is ready in seconds ..
If your thinking of home made Mayo the wife tends to keep it for no more than a day or two .. But again she only tends to make as much as we need for the meal.
Hope this helps
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Mayo is likely to contain uncooked egg yolk, so that's the reason for the much shorter shelf/fridge life.
 
AndBreathe said:
Mayo is likely to contain uncooked egg yolk, so that's the reason for the much shorter shelf/fridge life.
Click to expand...
Yes I have hens ! The wife also paints with the raw egg yoke ..mixes it with some sort of colour and she tells me it's a very old and traditional way of painting ! O and also used as a hair conditioner!
 
Thanks guys I guess I was thinking of blending the two ingredients the lazy way given that both of the items the oil and the vinegar are stored outside if the fridge, but perhaps it isn't such a good idea add it changes the composition of the two components
 
It will separate over time, so better to whisk small quantities at a time. It will keep and stay amalgamated for a couple of days.
 
It would be usual for egg yolks in commercial mayonnaise, tartare sauce etc to be pasteurised..

If your olive oil doesn't solidify in fridge or at least get white and sludgey, it either has emulsifiers added or it's not olive oil.

Sainsbury's SO organic French Dressing 255ml £1.50 is 1g carbs per tablespoon and can be kept in fridge (gets sludgey) but it's mostly sunflower oil.

IMO it's the work of seconds to whisk olive oil, lemon juice or white wine vinegar plus mustard to taste and black pepper and I can't see any advantage in keeping it in fridge in advance as it would separate out.
 
I'm quite lazy and also often in a rush so I usually make a batch of salad dressing - olive oil, crushed garlic, cyder vinegar and whole grain mustard - in a bottle and keep it in the fridge. Then when I'm in a hurry I can chop up the salad, give the bottle a shake and add the dressing to the salad without having to faff about peeling cloves of garlic and what have you.
 
I make mine in advance as I have so much each day! Waitrose have an excellent plastic container for oil dressings with measurements on the side. So its so easy. I never put it in the fridge. My thoughts are if its on the shelves in supemarkets then why should I put in the fridge.. The bottle also has a flip back poured which is so much better than the plastic/metal small pourers that to shake up you have to try to put your finger over the metal pourer bit.
Same with eggs, they are better stored at room temperature.
My recipe is:
1/3rd wine vinegar
2/3rds oil
1 teaspoon maille wholegrain mustard
1teaspoon lazy garlic
2 teaspoon meditereanean dried herbs
1 teaspoon honey

I have 1/2 a litre a week of this dressing.
 
donnellysdogs said:
I make mine in advance as I have so much each day! Waitrose have an excellent plastic container for oil dressings with measurements on the side. So its so easy. I never put it in the fridge. My thoughts are if its on the shelves in supemarkets then why should I put in the fridge.. The bottle also has a flip back poured which is so much better than the plastic/metal small pourers that to shake up you have to try to put your finger over the metal pourer bit.
Same with eggs, they are better stored at room temperature.
My recipe is:
1/3rd wine vinegar
2/3rds oil
1 teaspoon maille wholegrain mustard
1teaspoon lazy garlic
2 teaspoon meditereanean dried herbs
1 teaspoon honey

I have 1/2 a litre a week of this dressing.
Click to expand...

On the supermarket shelves these items are sealed, with many stating they should be refrigerated once opened.

You have mixed ingredients, including something bacteria love as much as we do - honey. That coupled by the mental spout being open to the air and the uncontrolled temperature of the environment, I wouldn't leave this on the counter top.
 
No metal spout on mine but take your point!! Perhaps I will put in fridge!!!
 
I make my dressings fresh and don't buy them. I would never use honey, sugar or artificial sweeteners in dressings. If I have enough leftover dressing for the following day I would store it the fridge but I'm better at quantities now than I used to be.
 
Celeriac said:
I make my dressings fresh and don't buy them. I would never use honey, sugar or artificial sweeteners in dressings. If I have enough leftover dressing for the following day I would store it the fridge but I'm better at quantities now than I used to be.
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Can you give a recipe for your dressings please?
 
I can't give you an actual recipe because I don't measure everything. Generally I start with the juice of half a lemon, then add olive oil and taste to make sure it's not too tart, then add a teaspoon or so of mustard (pref the one with seeds). OH is gluten free so for us that means Atkins & Potts. If I don't have a lemon (rare) then I will use Aspall's organic vinegars eg cyder. I whisk the oil and vinegar until they are totally blended together (a fork will do) and often add in finely chopped fresh herbs eg chives, parsley, tarragon, mint, basil, sorrel. Sesame oil is good so is walnut oil. My best tip would be to err on the side of oil until you feel confident, because what works as one teaspoon can feel overwhelming as a dressing.
 
Celeriac said:
I can't give you an actual recipe because I don't measure everything. Generally I start with the juice of half a lemon, then add olive oil and taste to make sure it's not too tart, then add a teaspoon or so of mustard (pref the one with seeds). OH is gluten free so for us that means Atkins & Potts. If I don't have a lemon (rare) then I will use Aspall's organic vinegars eg cyder. I whisk the oil and vinegar until they are totally blended together (a fork will do) and often add in finely chopped fresh herbs eg chives, parsley, tarragon, mint, basil, sorrel. Sesame oil is good so is walnut oil. My best tip would be to err on the side of oil until you feel confident, because what works as one teaspoon can feel overwhelming as a dressing.
Click to expand...

Thanks, appreciated.. I have all of those ingredients and will make this for tonights dressing.. I do (as all good chefs do-lol!!) have the joy of tasting whilst making!! Looking forward to it!! Thank you.
 
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