Salad dressings & Marinades with Oil that don't solidify in the fridge?

(Barbara) #1

I have lots of favorite salad dressings & marinades I used to make with canola oil. Is there a healthy oil I can use in my recipes that doesn’t solidify in the fridge? So far, olive oil has been a disaster.

I bought Primal Kitchen Greek Vinaigrette & Marinade with Avocado Oil at Costco. It did not solidify after storing in the fridge but the Oil of Oregano was so overpowering I had to add additional plain olive oil and vinegar to each salad to “dilute” it. To save time, I added additional olive oil and vinegar to the dressing bottle. BIG MISTAKE! The dressing now has a layer solid olive oil on top and stays in blobs when the bottle is shaken.

Do salad dressings/marinades made with Avocado Oil stay fluid in the fridge? If not, is there another oil that does? I don’t know how to get around this issue.

(Ellen) #2

I use EVOO for my dressings, keep it in the fridge but take it out around 45-60 mins before using and give it a shake occasionally.

(Jamie Marie ) #3

As I prefer the taste of extra virgin olive oil in my dressing, I just let it sit at room temperature for a while so it will go back to its liquid state. If I forget to bring it out of the fridge in time I’ll put the bottle in some warm water to hurry it along. It doesn’t take long.

I believe avocado oil will solidify in the fridge.

(Jane) #4

What about trying MCT oil? I’ve never refrigerated mine so don’t know if it solidifies when it gets cold or not.

However… I don’t refrigerate my oil and vinegar salad dressing. Why should you? Nothing but oil, vinegar and seasonings in mine and all ingredients sit in the pantry now and combining them wouldn’t lead to them spoiling.

(KCKO, KCFO 🥥) #5

Janie, if you add fresh garlic to salad dressings, they would need to be refrigerated and eaten within a couple of weeks as well. If you just use garlic powder or flakes then would not need to be in the fridge.

I make Dump Ranch which sits in the fridge and doesn’t solidify. Here is a link to the recipe I use, I do mix up the seasonings from time to time, because even salad dressing shouldn’t be boring and repetitive.

https://www.whole-sisters.com/dump-ranch/

(Jane) #6

Thanks for the dump ranch recipe - looks good!

Good point on the garlic. I don’t use any fresh garlic in my oil/vinegar salad dressings. In fact I am pretty lazy and just use the Good Seasonings packets and their shaker jar I’ve had forever with water, oil and vinegar lines on them!

(Barbara) #7

I do use fresh garlic in dressings and marinades so it they can’t be left out.

Also I like to marinate some meats overnight in a ziploc bag in the fridge and then cook or freeze for future use. If the oil separated from the other ingredients and solidified, I wasn’t sure how that might affect the final result.

#8

I fill a jar with fresh herbs. Anything. Basil, parsley, chives, and cloves of garlic and some dijon wholegrain mustard with plenty of salt and pepper. Then I fill the jar half full with EVOO and then top the other half with apple cider vinegar. As long as the herbs are covered, it doesn’t go bad. I keep it out on the counter. I shake before use. It gets better as it gets older as the herbs infuse the oil. When it gets near half empty I top it up with oil again and keep using the same herbs until three or four changes. Then I start again afresh. It just doesn’t look that great :grin:

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(Jane) #9

Yeah, well I leave my Kerrygold out on the counter until it is gone - I use it up before it molds.

And the goat butter I make from raw goat’s milk sits out also although not for more than a couple of days. I take out of the fridge what I think I will use in 2-3 days so I don’t lose any to mold. That milk is too expensive to let go bad!!!

I think the recommendated time to sit out is 2 hours… pffffttt…