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Megan
Megan asked in Food & DrinkCooking & Recipes · 6 years ago

How do you keep homemade Balsamic vingerette from thickening?

The olive oil turns thick and white after a week in the refrigerator .I shake it up but it still has white chunks in it and doesn't pour too well.

Update:

I'm glad I can leave it out and not worry about refrigerating it according to the answers I've got .I was worried leaving it out would turn it rancid, but I forgot vinegar is a natural preservative.

I appreciate the help guys because all the answers have been very helpful.

I'll keep all your answers in mind.

5 Answers

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  • The Unknown Chef
    Lv 7
    6 years ago

    I am a former professional chef and never chill either, I worked with 10 yr old Balsamic and have had 50 yr old, it is aged in wood, outside in the warm air, it cannot spoil, even the really cheap store brands which are vinegar, sugar caramel colour and flavours are not going to spoil, I only buy enough Olive oil to do me a couple of months.

  • CrustyCurmudgeon
    Lv 7
    6 years ago

    Try letting it return to room temperature. Sounds like the fat in the dressing is congealing at lower temp.

  • ?
    6 years ago

    Don't put it in the fridge. It will not spoil. It has vinegar in it.

  • ckngbbbls
    Lv 7
    6 years ago

    don't put it in the fridge or remove it from the fridge about 30 minutes before serving.

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  • cobra
    Lv 7
    6 years ago

    Let it get to room temperature and it will be fine.

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