All About Balsamic vinaigrette
Your complete guide to balsamic vinaigrette - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Balsamic vinaigrette Last?
Storage times and freshness tips for balsamic vinaigrette in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened pantryUntil 'Best By' date, often 3-6 months beyond if unopened and stored well
Signs of Spoilage
Extreme separation that won't re-emulsify with vigorous shaking, unusual cloudiness or sediment, mold growth (rare in unopened bottles), change in original color, rancid or overly sour/fermented smell.
How to Check
Visual inspection: Check for any visible mold, extreme cloudiness, or separation that looks chunky or unnatural. Smell test: Open the bottle and take a cautious sniff. It should smell acidic and pleasant. Any strong, rancid, or fermented odor is a red flag.
Storage Tips
Store in a cool, dark pantry or cupboard, away from direct sunlight and heat sources, which can degrade the quality and accelerate spoilage.
opened fridge1-3 months
Signs of Spoilage
Visible mold (fuzzy patches of white, green, or black, often on the surface or around the lid), significant separation that won't recombine with vigorous shaking, cloudy appearance, bubbling, sour/fermented/yeasty/rancid smell, off-taste (e.g., overly sour, bitter, metallic).
How to Check
Visual inspection: Check the surface and sides of the bottle for any mold growth, unusual cloudiness, or excessive sediment. Shake vigorously; if it doesn't re-emulsify somewhat, it may be compromised. Smell test: Take a cautious sniff. It should still smell fresh and acidic. A strong, sour, yeasty, or rancid odor indicates spoilage. Taste test (if other tests pass): If no visual or smell issues, taste a very small amount. Discard if it tastes 'off', overly sour, bitter, or fermented.
Storage Tips
Always keep the lid tightly sealed after each use to prevent air exposure and contamination. Store on an interior shelf of the refrigerator where temperatures are more consistent, rather than in the door.