Cooking & Baking

Oil congeals under refrigeration, but it also takes way longer to go rancid (my mother has kept canola oil in the fridge for years, mostly because it takes her a year to use a full bottle!).

There is nothing that typically goes in vinaigrettes that should spoil. We all keep oil and vinegar at room temp, and a lot of us keep mustard out, too (if you wanted to get fancy with your dressings). Keeping out leftover vinaigrette for a day or two shouldn’t pose a risk.

That said, two other options to present: make less! With a little practice, you can figure out exactly how much you need to make for the number of diners. And if you get a sealable bottle (I use old spice bottle, like McCormick, because it’s just my wife and me), you can wack in all your ingredients and give it a shake to emulsify and bob’s your uncle your got dressing.

Option 2, if you’re nervous, is just toss it. I generally hate to waste, but unless you’re making a cup at a time the cost of ingredients used is pretty minimal (but even better if use option 1!).

Now, all that said, one caveat: I live most of the year in a country that leaves mayonnaise and eggs on the counter, so YMMV.

Good luck!