Comments on: Greek Vinaigrette or Salad Dressing http://limepickle.com/vinaigrettes-salad-dressings-glazes/greek-vinaigrette-dressing.html Food, drink, recipes, pickle, chutney, mustard, marinades, relish, vinaigrette, preserving, kitchen appliances, gadgets and utensils Tue, 31 May 2011 16:20:29 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Chris Nizzi http://limepickle.com/vinaigrettes-salad-dressings-glazes/greek-vinaigrette-dressing.html#comment-2535 Chris Nizzi Mon, 07 Mar 2011 13:31:51 +0000 http://www.limepickle.com/?p=2720#comment-2535 Hi Melissa Sorry for the late reply. I have been in the Philippines exploring the fabulous food in there! I will be putting up separate posts about that experience. Recommend Philippine Cuisine to everyone! It's real fusion food I have made and kept different vinaigrettes for long periods of time. In some cases 18 months and more without any degradation. Both oil and vinegar act as preservatives for the spices and herbs you put in the vinaigrette. The added mustard used to act as an emulsifier to combine the oil and vinegar is one of the most long lived spices available. I have not use any particular preserving process. The only thing I did was to add the spices to the vinegar and let them marinate before mixing with the oil. If you want to use the hot water bath method, I don't think it would change the vinaigrettes' taste significantly if at all. The reason I say that is because I use vinaigrettes as Pasta sauce. I heat the vinaigrette and then add the cold cooked pasta to it and stir until hot. Only thing I would recommend is to add a label saying shake to mix before use because some separation of the oil and vinegar will occur. Hope that helps. Kind regards Chris Nizzi
Hi Melissa

Sorry for the late reply. I have been in the Philippines exploring the fabulous food in there!
I will be putting up separate posts about that experience. Recommend Philippine Cuisine to everyone! It’s real fusion food

I have made and kept different vinaigrettes for long periods of time. In some cases 18 months and more without any degradation.

Both oil and vinegar act as preservatives for the spices and herbs you put in the vinaigrette.
The added mustard used to act as an emulsifier to combine the oil and vinegar is one of the most long lived spices available.

I have not use any particular preserving process.
The only thing I did was to add the spices to the vinegar and let them marinate before mixing with the oil.

If you want to use the hot water bath method, I don’t think it would change the vinaigrettes’ taste significantly if at all.
The reason I say that is because I use vinaigrettes as Pasta sauce. I heat the vinaigrette and then add the cold cooked pasta to it and stir until hot.

Only thing I would recommend is to add a label saying shake to mix before use because some separation of the oil and vinegar will occur.

Hope that helps.

Kind regards

Chris Nizzi

]]> By: Melissa http://limepickle.com/vinaigrettes-salad-dressings-glazes/greek-vinaigrette-dressing.html#comment-2420 Melissa Fri, 18 Feb 2011 14:31:14 +0000 http://www.limepickle.com/?p=2720#comment-2420 I have a question about preserving vinaigrette. If I wanted to make the recipe in bulk and preserve it or give it as gifts, would I just process it in a hot water bath? Do you think this would affect the flavor of the dressing?
I have a question about preserving vinaigrette. If I wanted to make the recipe in bulk and preserve it or give it as gifts, would I just process it in a hot water bath? Do you think this would affect the flavor of the dressing?

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