Vinaigrette Question

[kenchin2007]

whenever i make a vinegarette and i store it in the fridge the olive oil hardens.is there an ingredient to add or a way to prevent this?this never happens with commercially purchased dressing with no preservatives.

thanks

[stealw]

Not quite a direct answer to your question..

But, could always just bring it out to room temp before you serve it.

Does this really bother you?

Jim

[Busboy]

Olive oil is a solid at refrigerator temperatures. Are you sure the commercial products you're using are olive oil, or are the something else?

[deltadoc]

Shaking the jar out of the refridgerator adds "heat" quickly enough that the hardened EVOO will meld back into a suitable suspension for use. Actually I kind of like the way the vinagrette is "thicker" doing this. However, it quickly melts on your salad within mere seconds.

doc

[Sony]

I believe commercially manufactured salad dressing is usually made with winterized oils, where the stuff that usually hardens (e.g.stearates) is filtered out after chilling. More info here:

http://www.oliveoilsource.com/olive_chemistry_freezing.htm

[Jakea222]

I do a standard 3-1 but hit it with a burr and have no trouble...this is a good one. I like this post. So can anything be added to keep it from going solid?

[sygyzy]

When I look at applications for hydrocolloids, salad dressing is always on the top of all the lists. I don't know which one you could use but surely someone here will.

[RedRum]

When I look at applications for hydrocolloids, salad dressing is always on the top of all the lists. I don't know which one you could use but surely someone here will.

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0.5% of guar gum in dressing works great.