— YVONNE TETREAULT

So that really depends on the, um, on the dressing or the, um, sauces you're talking about and what the ingredients are. So typically things that have, um, you know, like a lot of the fats that are in those, like the, or I guess some of the acids even too, like, uh, an orange or something like that will last a little bit, uh, shorter amount of time, but some of 'em will last longer. So, um, you know, if you're making, like, I know like the deja vinegarette, uh, lasts a good while. Um, technically they always say about four to five days is how long you want to keep a fresh made sauce. Um, for some of the dressings you can keep 'em a little bit longer as well. So, um, you know, I would say the two week maximum for most of those, but that still could be a stretch. So you just wanna be able to make sure that you're checking on them regularly. Um, if you're getting any kind of growth on it or weird smell, it's definitely time to get rid of that. Um, but typically, uh, a four to five day period is what they say to be able to do that, but I personally have stretched it over a little bit longer. Um, but just keeping an eye on the product for, um, you know, both visual and for smell. Um, and you'll be able to taste it pretty much right away if something's off on it.