storing vinaigrette, salsa verde, chimichurri sauce

ATH · **Joined:** Sun Nov 27, 2011 12:47 am **Posts:** 1

Guys, I have just started the website LINK REMOVED
I try writing something about salsa verde with my limited knowledge but I just hope it can give other an idea of making salsa verde. You can have a look and it is opened for your comment.

Thanks.

TheFuzzy · **Posted:** Sun Nov 27, 2011 1:47 pm

Gerard,

I disagree. If it's just 10 hours, I'd just leave them out. They'll be fine (assuming this is the salsa verde without the eggs).

If it was going to be a couple of days, I'd refrigerate the salsa verde and the chimichurri, as those have chopped herbs and not a lot of vinegar.

TheFuzzy · **Posted:** Sun Nov 27, 2011 7:13 pm

Actually, everyone ... here's a question: all of the ingredients in a standard vinagrette (oil, vinegar, dry spices, mustard, salt) are safe to keep at room temperature. Yet everyone I know keeps vinagrette dressing in the fridge. Why? Is there a good spoilage reason for it, or are we all just sheep to the "refrigerate after opening" labels?

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

I usually have at least one thing in my dressing that needs to be refrigerated -- anchovies, fresh herbs, garlic.

cmd2012 · **Joined:** Thu Oct 06, 2011 7:53 pm **Posts:** 946

I'm just a sheep. It's like don't know why I keep ketchup, soy sauce, and Dijon in the fridge. But I do it anyway, just in case.

fitzie · **Posted:** Mon Nov 28, 2011 5:43 am

I don't keep mustard, catsup, steak sauce, barbecue sauce, jams, jellies, etc in the refrigerator and I hate it when I have company and the "helpfuls" put things away. They always put stuff in the fridge and I never think to look there. Vinaigrettes I make in the salad bowl so there's no storage involved.
fitzie

Paul Kierstead · **Posted:** Mon Nov 28, 2011 8:25 am

A standard vinaigrette takes almost no time to make; I always make it on demand. The only time I make some in advance is when I make a "special" one and it typically would have things prone to spoilage.

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

Fuzzy,

Maybe it's because once they are mixed together the disparate elements could cause the others to become rancid more quickly? Just postulating; it doesn't make sense to me either. I'm half a sheeple - I refrigerate ketchup and jam but leave soy sauce, hot sauce & Worcestershire out.

I've had many jams/jellies mold in the fridge; I can't imagine they would keep at room temperature. Or is my refrigeration doing more harm than good?

fitzie · **Posted:** Mon Nov 28, 2011 11:03 am

I don't know about molding jams/jellies. I do not refrigerate and they never mold. We do eat them frequently so that may have something to do with it but I've had orange marmalade opened and kept in the cupboard for a year or more.

fitzie

Paul Kierstead · **Posted:** Mon Nov 28, 2011 11:07 am

Depending on your jam dispensing protocol, you could certainly contaminate the surface of the jam and have that mold.

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