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When someone asks, "Can I freeze salad dressing?" it is so easy to envy him or her for not trying that disastrous deed yet. Freezing creates a lot of havoc for many foods and blends, including salad dressing. Eggs are included in some dressings and they do not react well to freezing, getting a spongy texture. This does not include cooked eggs, such as hardboiled eggs mixed into the dressing or eggs mixed and cooked in cupcakes, which have no freezing problem.
Dressings with milk products and/or oil separate, become lumpy, watery, and lose their flavor when frozen. Seasonings within dressing also change when frozen. Celery gets stronger, while curry gives a musty off-flavor. Paprika, as well as onion, change flavor, while salt loses its flavor and causes any item having fat, such as the salad dressing, to go bad quickly.
Freezing breaks down the emulsion that holds many salad dressings together. That affects the taste when it thawed out, and in many instances, destroys the texture. Think about freezing a tomato. It is perfectly safe to freeze a tomato. Thawing it out changes it color, texture, and balance. It is suitable to use for cooking, but does not represent the beautiful, fresh tomato initially put into the freezer. The simple solution is to make only as much dressing as will be eaten before the expiration date. Memories of "off" salad dressing can last for years. Most of the recipes keep for two to three days when sealed and refrigerated, and some of the bases are good for a few weeks. Adjust recipes if you believe the amount is excessive, unless the directions recommend otherwise. Keep your family happy by serving fresh dressing.
Just as salad dressing does not freeze well, nor does salad itself. Of course, some salad ingredients and salad ingredients will freeze. You can freeze lemon juice, for example, and then use it to make a salad dressing. The same applies to orange juice, grapefruit juice, and some other liquids. You can also freeze sautéed zucchini and then thaw it and use it in a salad.
There are different ingredients you can freeze but freezing a whole salad or salad dressing is asking for trouble. Only make as much as you need. Freezing other ingredients is always taking a big risk because when you thaw them they might not be good. They might be mushy or lack flavor. If you do want to make a lot of salad dressing, then it is a good idea to bottle it. Sterilize the bottles or jars first and make sure they are well-sealed. Bottled homemade salad dressing makes a nice gift so you can make it for a friend of family member, as well as for yourself.