Dressing supports eating delicious salads and vegetable side dishes or is often used for marinating meat.
Moreover, homemade salad dressings can delight your every meal.
Despite talk about salad dressing, there is a wide variety of dressing: French dressing, vinegarette, creamy dressing, and Asian dressing.
When making amazing salad dressings, you may wonder how long they last.
This post will find out how long homemade dressing may last and think about how we can use up the leftovers.
DRESSING MADE WITH SIMPLE INGREDIENTS
Some French, Italian, and Asian dressings made with simple ingredients such as oil, vinegar, sugar, salt, ground pepper, and other very simple ingredients (not fresh) will last for up to a month.
Yet, it is better to consume for up to 2 weeks.
Although the dressing may last for a month, the flavor will deter after 1-2 weeks since oxidation is one of the causes.
Anyway, it is better to consume the homemade dressing within 2 weeks and make a small batch each time.
- French Dressing made with oil, vinegar, sugar, salt& pepper, and mustard…up to a month
- Asian sesame dressing made with toasted sesame oil, soy sauce, sugar, vinegar, and sesame seeds…2 weeks
When you make my versatile basic Asian dressing, make it without grated fresh garlic and ginger if you want to make the dressing last longer and keep its fresh flavor.
Instead of using fresh garlic and ginger, garlic powder and ginger powder will be a great substitute for them.
DRESSING CONTAINS DAIRY PRODUCTS
Your favorite creamy dressing contains dairy products such as milk, sour cream, yogurt, cheese, and mayo, and will last for only a few days.
It’s better to consume the day or for up to the next day after your making.
As well as those dressings, the dressing made without oil for your weight loss will not last long.
It is better to consume non-oil dressing within 3 days.
DRESSING MADE WITH FRESH (RAW) PRODUCTS
The dressing containing fresh fruits and vegetables will spoil quickly since they contain water.
It depends on the ingredients in a dressing, anyway, it is better to use up for 3-7 days when using fresh (raw) vegetables or fruits.
Using more vinegar and sugar may help to extend the shelf life by killing bacteria.
HOW TO STORE HOMEMADE DRESSING
It will spoil faster if exposed to air, so use an airtight dressing container when storing it!
Ideally, store your homemade dressing in an airtight glass container.
Refrigerate the homemade dressing and consume it as soon as possible.
Although plastic containers can handle easily, glass containers are more durable and good for hygiene.
Enjoy finding your favorite glass containers for homemade dressings with designs and styles.
FIND YOUR FAVORITE DRESSING SHAKERUSE UP HOMEMADE DRESSING
It is also recommended to use the dressing for marinating or seasoning meat and fish!
- Make easy instant pot pilaf or TAKIKOMI GOHAN. Add 3-4 tbsp of your homemade dressing per 1 cup of rinsed rice in an Instant pot. (Remove the 3-4 tbsp from the water, then, add to the inner pot.) *HOW TO COOK THE RICE WITH INSTANT POT
- Marinate the meat or fish in homemade dressing for KARAAGE FRIED CHICKEN, PORK-SHOULDER STEAK. Also, you can store it in the freezer for your meal prep!
- Use homemade dressing as stir-fry sauce: Mongolian beef, Asian lettuce wraps
←MARINATE CHICKEN IN GINGER-ORANGE VINAIGRETTE
Simply, marinate the chicken in the ginger-orange vinaigrette mentioned in this post.
Salt and pepper to season, add water to cover all chicken if needed.
The sauce or extra flavor may be needed since this dressing almost works for making the meat tenderize.
In this post about how to make Asian sesame dressing, you’ll find out more ways to use it for savory Asian dishes.
EASY FRIED RICE NOODLES USED UP MISO PEANUTUTTER DRESSING
Ingredients
- 8 oz Thai rice stick noodles
- 1 tbsp vegetable oil for cooking
- 8 oz grilled chicken leftovers or fresh chicken
- 1 TSP finely minced garlic
- ½ TSP finely minced ginger
- *Your choice of Vegetables
The Vegetable Idea
- 1 cup broccoli
- 1 cup carrots, sliced
- 1 cup scallion, chopped
- 1 cup baby spinach
For fluffy scrambled eggs
- 4 eggs
- 1 tbsp milk
- salt and pepper to taste
- 2 tbsp vegetable oil or butter
For the Stir-Fry Sauce
- 5 tbsp miso peanut butter dressing
- 3 tbsp water
- 3 tbsp dark soy sauce *2 tbsp of dark soy sauce + 1 tbsp of fish sauce optionally
- 2 tbsp oyster sauce
- 1 TSP Layu chili oil (or toasted sesame oil)
For Garnish
- chopped cilantro
- chopped peanut
- lemon or lime wedge
Instructions
- Soak the dried rice noodles in lukewarm water for a minimum of 30 minutes. Ideally, for 40 minutes to 60 minutes. Drain water.
- (Make the stir-fry sauce) In a small bowl, combine the dressing, soy sauce, water, oyster sauce, and Layu chili oil or toasted sesame oil.
- (Make scrambled eggs) In a bowl, add 4 eggs, 1 tbsp of milk, and salt&pepper to taste, then, combine them well. Preheat and oil a non-stick skillet. Make sure the skillet gets hot. Pour the egg mixture, and make fluffy lumpy scrambled eggs. Transfer the scrambled eggs to a platter, and clean the skillet.
- In the skillet, add 1 tbsp of vegetable oil and minced garlic and ginger. Cook them until fragrant over medium-high heat.
- (Stir-fry vegetables) Start stir-frying vegetables that contain less water such as carrots and onions. *Cook the raw meat or shrimp before vegetables if you are going to use them instead of grilled chicken.
- Add the noodles and the stir-fry sauce, and cover with a lid. Cook the noodles for 3-5 minutes until soft and easy to stir, over medium heat.
- Add vegetables that you don't want to overcook such as broccoli, and spinach. And grilled chicken leftovers.
- Combine the noodles and the vegetables while stir-frying over medium-high heat, for about 3-5 minutes.
- Adjust the flavor while adding dark soy sauce, salt&pepper.
- (Serve) Transfer the noodles and top with chopped cilantro and chopped peanuts. A wedge of fresh lime squeezed over just before eating. Serve dark soy sauce or sweet chili sauce to adjust the flavor.
