Champagne Vinaigrette

Mixing up your own champagne vinaigrette at home is a quick and rewarding way to elevate any simple salad with a touch of elegance. The combination of champagne vinegar, olive oil and a hint of Dijon mustard creates a light and delicate, refreshing and versatile dressing. It’s perfect for drizzling over crisp greens, salads or even as a marinade for grilled shrimp or fish. Whether you’re hosting a dinner party, prepping for a weeknight meal or looking for something special for a holiday gathering, this homemade vinaigrette will impress. Plus, it’s easy to customize by adding fresh herbs or other elements, making it suit your menu.

Ingredients for Champagne Vinaigrette

• Olive oil: Provides a rich and smooth base for the vinaigrette, ensuring a silky texture.
• Champagne vinegar: This adds a bright, tangy acidity that balances the richness of the olive oil and enhances the overall flavor profile. It has a delicate flavor and a mild level of acidity.
• Lemon juice: This juice contributes fresh citrusy notes, boosting the vinaigrette sharpness and adding complexity to the flavor of the dressing.
• Honey: Honey softens the acidity of the vinegar and lemon while contributing a balanced and mild sweetness.
• Dijon mustard: Mustard acts as an emulsifier, helping the oil and vinegar combine smoothly, while adding a subtle pepperiness to the dressing. Use store-bought or make your own!
• Garlic: The garlic brings a pungent and savory depth to the vinaigrette, enriching the overall flavor with a hint of sharpness.

Directions 

Step 1: Combine all ingredients

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In a small bowl, whisk the olive oil, champagne vinegar, lemon juice, honey, Dijon mustard, garlic, salt and pepper until blended.

Recipe Variations

• Swap the vinegar: Use this formula with various vinegars to make a different type of vinaigrette. Use white wine vinegar, rosé vinegar, red wine vinegar or balsamic vinegar instead of champagne vinegar for an increasingly deeper and more robust flavor.
• Add herbs: Stir in chopped fresh herbs like basil, parsley, chives or tarragon to bring a fresh and aromatic note to the dressing.
• Use a different mustard: Try whole grain mustard or spicy brown mustard for a heartier texture and bolder flavor.

How to Store Champagne Vinaigrette

To store champagne vinaigrette, transfer it to an airtight container or jar and refrigerate. It will keep for up to a week. The olive oil will thicken in the fridge so let it come to room temperature before using. Be sure to shake or whisk it thoroughly to emulsify it to a smooth texture.

Can you make champagne vinaigrette ahead of time?

You can absolutely make champagne vinaigrette ahead of time! And if you’re serving a large group or just have a lot of salads planned, you can make a big batch, divide it into portions and flavor each one slightly differently using different herbs.

Champagne Vinaigrette Tips

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What can you use instead of champagne vinegar in a vinaigrette?

Champagne vinegar, while delicious, can be difficult to find. The best swap is white wine vinegar, which will have the similarly subtle flavor notes. Rice wine vinegar has a different flavor profile but is similarly delicate. Avoid using standard white vinegar because it can have a harsh acidity that overwhelms the other flavors.

How do you make a vinaigrette less acidic?

If you prefer a less tangy dressing, you can increase the olive oil and add more of the honey and mustard. The oil and honey will both blunt and balance the flavor of the vinegar while the mustard will help to stabilize the emulsification.

What is the best way to emulsify a vinaigrette?

In this instance, you can just whisk the ingredients to combine them. Another favorite way of mine is to build the dressing in a glass bottle or canning jar. Put a lid on tightly and shake it until combined. I like this method because the dressing is already in a container for easy storage! If hand strength is an issue, an immersion blender is excellent at emulsifying salad dressings and a great way to make a big batch of this recipe!