I refrigerate mine. The oil warms up and re-liquefies fairly quickly, so it's not an issue for me. I just shake or whisk it (to re-emulsify it) before using.

Do you refrigerate the oil while it's still in the bottle? If not, then why would the dressing need to be refrigerated?

sjhockeyfan - no, not the oil. I do, however, refrigerate the mustard when it's in the bottle.

Mustard is high acid, so it would be fine for a few weeks in the pantry. We have a plastic dressing mixer thing that lives in the pantry and we use it often enough that shelf life isn't a concern.

http://www.thekitchn.com/5-condiments-that-dont-have-to-be-refrigerated-tips-from-the-kitchn-215951

1. Mustard

Shelf life: 2 months

As long as the mustard doesn't contain fruits or vegetables, it has enough acid in it as a preservative. Yellow, Dijon, or even whole grain can be put away in the cabinet. for up to two months.

2. Ketchup

Shelf life: 1 month

If you use ketchup often, do as restaurants and diners do: just leave it out. Ketchup can be kept unrefrigerated for up to one month, but if you don't think you'll finish the bottle in that timeframe, it's best to keep it in the refrigerator.

3. Fish Sauce

Shelf life: 2 to 3 years

Fish sauce already has a long production and fermentation time, and it will sit just fine unrefrigerated. It may continue to ferment a bit and change slightly in flavor, but it is still safe to eat.

4. Soy Sauce

Shelf life: 1 year

Just like fish sauce, soy sauce is fermented and does not to be refrigerated unless you are keeping it for more than one year.

5. Hot Sauce

Shelf life: 3 years

Like mustard, most commercially bottled hot sauces can sit around for a few years, just make sure it is vinegar-based with no fruits or vegetables. Again, the color may change but it won't spoil.

No harm if you do but not necessary

So, two months. Good. In summer, I'll go through that much salad dressing (my plastic thingy) in a week or two. In winter... maybe I should refrigerate.

Two months for the oil and vinegar, and possibly for dried herbs but not fresh herbs. But they should certainly be fine for a week or two.

Only two months for oil & vinegar? I leave mine in my pantry far longer than that. It's the mustard that I was most concerned about, since that's the only ingredient that I refrigerate.

Clarification: I was agreeing with youpr post, except where it contains fresh herbs.

From what I remember from long-ago food service manager safety training, one thing you MUST keep refrigerated and use up in a week or so is homemade salad dressing or anything else with oil and fresh garlic. Garlic may contain trace amounts of the bacteria that causes botulism. It's an anaerobic bacteria so oil is a hospitable environment, and the salad dressing may not be acidic enough to inhibit growth. This can happen with other vegetables but garlic is the most dangerous. (This is why giving people homemade garlic oil for Christmas is a terrible horrible idea)

I would refrigerate your dressing if it has fresh herbs or if you won't get through it in a week or so.

Apparently it's time to toss some of my condiments.