So I know that it is unsafe to store garlic in olive oil due to botulism concerns.
What about if I add my garlic paste to my base salad dressing recipe (garlic, balsamic vinegar, honey and mustard) and omit the olive oil until I portion some of the dressing out for use? Will this be enough acid to prevent spores from growing?? My goal here is to store the dressing in the fridge for around 2-3 weeks. I make a ton of my dressing regularly and frankly making my garlic paste with salt and herbs with my mortar and pestle is a hassle.
What do you think??