I typically make a vinaigrette on a Sunday to bring to work and use with my lunches during the week. It’s stored in a mason jar in my office’s fridge. It usually will separate a bit during the week, but shaking the jar a few times will blend it again. Today though (so five days from when I made it), it had separated into a liquid and what only can be described as white creamy bits floating around (I apologize to anyone eating and reading!) Shaking it just made it worse. Any ideas what caused this? The only ingredients were olive oil, a sauvignon blanc vinegar, a little bit of Dijon, a few cloves of garlic, and salt and pepper. The only that’s different from previous weeks is the vinegar (which I highly recommend! Link below). Any ideas what would have caused this? Old garlic? I hope it's not the vinegar because the vinaigrette was delicious earlier in the week.
Any thoughts are greatly appreciated. Thanks!