I made a vinaigrette by whisking together a lemon's juice and zest, 60g olive oil, 15g dijon, 5g chopped tarragon, 1g kosher salt, and a few grinds of black pepper. How long will it keep covered in the fridge? There's too much acid for botulism to be a concern - right?
Anything that's mostly oil makes me kind of nervous. This is the first time I've stored a vinaigrette so I'm not sure how it works really.