I have to confess, I make my own, and take it to work.... If you have any left-over empty bottles, you can probably do that. I'd recommend it, rather than seeking something commercial, out....

Remember, it's one part vinegar/lemon juice, and 3 parts oil.... as to flavourings, don't skimp on the salt, and you can add mustard, garlic, pepper, and/or finely chopped capers, gherkins or parsley.....

Just trying to help out, here.....

We make our own ranch with homemade mayo (trying to avoid bad oils), but for convenience I keep Brianna's French Vinaigrette on hand.

I like Kraft ranch but I often mix olive oil and balsamic at home and bring it in a little container.

nikoba wrote: »

I love the idea of saving the dressing bottles and then just making my own. How long should a homemade vinaigrette last if kept in the fridge?

How long they keep in the fridge varies upon what is in them. The Greek and Italian I make last about forever not even refrigerated...or until the oil gets rancid but I've not had that happen. They're just oil, vinegar and spices.

I make a couple dressings with lime juice and intentionally use bottled lime juice versus fresh figuring the bottled lime juice may have a longer shelf life than fresh. I've had bottles of lime juice in the fridge for well over a year.

Anything made with fresh onion probably lasts only a week or so. The onion can rot.

If I make something with an egg, I'm not willing to keep that in the fridge for more than a few days. I made a mayo once and it was delicious but the amount with just one egg was more than I would eat in a few months. It got tossed after about a week. It looked good. It tasted good. I just wasn't willing to chance it.

kpk54 wrote: »

nikoba wrote: »

I love the idea of saving the dressing bottles and then just making my own. How long should a homemade vinaigrette last if kept in the fridge?

How long they keep in the fridge varies upon what is in them. The Greek and Italian I make last about forever not even refrigerated...or until the oil gets rancid but I've not had that happen. They're just oil, vinegar and spices.

I make a couple dressings with lime juice and intentionally use bottled lime juice versus fresh figuring the bottled lime juice may have a longer shelf life than fresh. I've had bottles of lime juice in the fridge for well over a year.

Anything made with fresh onion probably lasts only a week or so. The onion can rot.

If I make something with an egg, I'm not willing to keep that in the fridge for more than a few days. I made a mayo once and it was delicious but the amount with just one egg was more than I would eat in a few months. It got tossed after about a week. It looked good. It tasted good. I just wasn't willing to chance it.

Yes, I second the shelf life comment.... vinegar is a preservative. Lemon juice ditto, and Marine archaeologists found amphorae of olive oil and honey in the Mediterranean off Greece, which were still edible after around 600 years.... Seriously.

I use lemon juice, mustard, salt (oh yes... another preservative!) pepper and olive oil. I make about a half-litre at a time. The bottle currently sitting in my kitchen (now almost empty) has been there since January....

Agree about the garlic: I never personally add it to a dressing, because as it sits and brews it gets stronger and can't half pong the kitchen out! Besides, Salad dressing is a tasty garnish and addition to a meal; Garlic would make it quite dominant. Personally, I would say save the garlic for other more robust bases....

This stuff is the bees knees: https://www.tessemaes.com/
They've got Paleo and Whole30 friendly dressings. Very healthy ingredients. I find that at my local Kroger and Publix.