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Make any simple salad burst with flavor with a drizzle of this bright and refreshing Champagne Vinaigrette. All you need is 7 ingredients and a total of 10 minutes!
Champagne vinaigrette is one of my favorites. It’s simple, easy, and made in minutes with minimal ingredients that you probably already have in the cupboard.
Apart from the ease and convenience of making this vinaigrette at home, you can enjoy it with a variety of dishes, from fresh leafy green salads to hearty grain bowls, or drizzled over roasted veggies and fish.
More delicate than other vinaigrettes, it’s perfect for those who enjoy a more mellow flavor profile.
What is a Vinaigrette?
Vinaigrettes are a type of dressing made by emulsifying fat and acid, typically oil and vinegar. Seasonings like fresh or dried herbs, mustard, garlic, shallots, lemon juice, salt, and black pepper often enhance the flavor. Vinaigrettes can be made with different types of fats and acidic ingredients. In this recipe, I use olive oil as the fat and champagne vinegar and lemon juice as the acidic ingredients.
The classic ratio for most vinaigrettes is three parts oil to one part vinegar, but this can vary. Shaking or whisking the acidic ingredients causes them to break into tiny drops, which disperse throughout the mixture.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Olive oil – A neutral-flavored oil is best as it won’t overpower the flavors of the other ingredients. I recommend using light olive oil or avocado oil.
- Champagne vinegar – A wine-based vinegar with mild floral notes and a slight tang. It’s usually made from Chardonnay and Pinot Noir grapes.
- Honey – This adds a touch of sweetness. Maple syrup can be used instead, especially if you’d prefer this dressing to be vegan-friendly.
- Dijon mustard – Adds a slight peppery bite to this vinaigrette.
- Lemon juice – Adds freshness and a balance to the rich flavors. Freshly squeezed orange juice could be used instead.
- Salt – Add more if needed once the vinaigrette ingredients have been mixed. Sea salt or kosher salt works well.
- Garlic powder- Minced garlic could be used instead; start with 2 cloves.
How to Make Champagne Vinaigrette
- Combine the ingredients: Add everything to a sealable jar and close to shake or whisk the ingredients in a medium bowl to emulsify.
- Serve or store: Taste to season more if needed and then serve it immediately, or store it in the fridge until you’re ready to use it.
Recipe Tips
- Your vinaigrette has emulsified when it appears creamy after shaking or whisking the ingredients together.
- The vinaigrette will separate during storage. Always shake or stir well before using again.
- Never use an aluminum bowl to mix your vinaigrette ingredients. Aluminum will react with the acid in the vinegar and will result in a metallic taste. Glass or stainless steel bowls or containers are best.
- The honey not only helps to balance the acidity and tart flavor in the vinaigrette but is also thought to keep the vinaigrette emulsified for a longer time!
Frequently Asked Questions
No. Despite the name, this champagne vinaigrette does not contain alcohol. Champagne vinegar is made from champagne; however, the alcohol is converted into acetic acid by bacteria during the vinegar’s production. As a result, champagne vinegar, and therefore champagne vinaigrette, only contains trace amounts of alcohol.
While both are similar in color and smell, they are made from different wines. As the names suggest, champagne vinegar is made from champagne while white wine vinegar is made from white wine, giving them both distinct flavors. Champagne vinegar is less acidic and lighter than white wine vinegar.
Yes. Keep in mind that using white wine vinegar will result in a sharper vinaigrette with higher acidity.
Storage
Store your champagne vinaigrette in an airtight container or mason jar with a sealable lid in the fridge for up to 2 weeks. Give the stored vinaigrette a good shake or stir before serving it again.
More Vinaigrette and Dressing Recipes
Champagne Vinaigrette Recipe
Ingredients
- ½ cup olive oil
- ¼ cup champagne vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Add all the ingredients to a sealable jar or container and shake vigorously to emulsify.
- Season with additional salt and honey, to taste. Seal tightly and keep leftovers stored in the refrigerator for up to 2 weeks. Shake well before each use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good! thank you1