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Ever notice how a great salad dressing can transform a pile of greens from an obligation to a craving? That’s where this Champagne Vinaigrette comes in. I first made it when I was tired of lackluster store-bought dressings, and I’ve never looked back. It’s rich and tangy with just a touch of sweetness, turning your everyday salad into something you’ll look forward to eating. Think of it as the little black dress of dressings – simple, elegant, and always appropriate, whether you’re tossing together a quick lunch or hosting a dinner party.

A hand holds a spoon dripping with creamy yellow dressing over a small glass jar filled with the same dressing. The jar is atop a round white coaster on a gray surface. In the background, there is a white bowl of leafy green salad.

If you typically buy bottled salad dressing, I’ll warn you that once you start making your own, you’ll be wondering why you ever bothered with store-bought. They’re expensive, often have sub-optimal ingredients, and can taste a little off when you’re used to homemade dressings. With just a handful of ingredients you probably already have in your pantry, you can make a batch of this vinaigrette in less time than it takes to find your keys on a busy morning. Give this a try – I think you’ll be impressed by the difference in flavor and freshness.

“My favorite recipe for Champagne Vinaigrette! Delicious.”
Deidre Oliver

Ingredients for Champagne Vinaigrette
What is Champagne Vinegar?
Recipe Tips
Recipe Options
Storage Instructions
Complements These Rich Mains and Sides
More Homemade Salad Dressings to Try
How to Make Champagne Vinaigrette
Champagne Vinaigrette Recipe

Ingredients for Champagne Vinaigrette

Ingredients for a salad dressing displayed on a stone surface, including a bowl of honey, a bowl of champagne vinegar, a small bowl of Dijon mustard, a shallot, a jar of olive oil, salt, and peppercorns. All items are labeled with handwritten text.

Champagne Vinegar: The star of the show (more on this below). Its light, crisp flavor is what sets this vinaigrette apart. If you can’t find it or don’t have it on hand, white wine vinegar can work in a pinch.
Dijon Mustard: This adds a tangy kick and helps emulsify the dressing. I always opt for a good quality Dijon – it makes a difference you can taste.
Honey: Just a touch of sweetness to balance the acidity.
Shallot: Don’t skip this! A small shallot adds a subtle onion flavor that’s more delicate than garlic or a standard onion.
Extra-Virgin Olive Oil: As with all dressings, the quality of your olive oil matters – you’ll taste the difference.
Kosher Salt: I prefer kosher salt for its clean taste and the way it dissolves easily. Sea salt works well too if that’s what you have on hand.
Freshly Ground Black Pepper: Always grind your pepper fresh. Pre-ground pepper just doesn’t have the same punch of flavor and aroma.

What is Champagne Vinegar?

The key ingredient here is champagne vinegar. It lends a bright and tangy flavor to salad dressing with a milder flavor and less acidity than standard white wine vinegar. As the name implies, it’s made from champagne that is aged and fermented.

Recipe Tips

Blend smart: For the smoothest texture, blend all ingredients except the oil first, then slowly drizzle in the oil while blending.
No blender, no problem: If you don’t have a blender, finely mince the shallot and whisk everything together by hand. It’ll have a bit more texture, but still taste great.
Taste as you go: Always taste your dressing before serving and adjust the seasoning.

A small glass jar of homemade salad dressing, filled halfway with a yellow liquid, sits on a round coaster. A few peppercorns are scattered nearby. In the background, there's a white bowl with a leafy green salad and a green cloth napkin beside it, along with a spoon.

Recipe Options

Switch up the sweetener: Try maple syrup or agave nectar instead of honey for a different flavor profile. These options are also vegan-friendly.
Herb it up: For a herb-infused version, add a tablespoon of finely chopped fresh herbs like tarragon, chives, or basil. I love to do this in the summer when my herb garden is flourishing.
Go citrus: Add a teaspoon of lemon or orange zest for a bright, citrusy twist.

No matter what kind of green salad you’re making, Champagne Vinaigrette is a beautiful way to tie your ingredients together. It complements both sturdy greens like kale and tender ones like spinach or arugula. It mellows sharply flavored ingredients like red onion and accentuates rich flavors like avocado, nuts, and cheese. Tossed with greens (as in my Little Gem Salad), it adds bright contrast when served with savory main courses and rich sides. If you haven’t made your own dressing before, try this recipe for your next salad. I bet you’ll never go back to store-bought dressing!

Storage Instructions

Store this vinaigrette in an airtight container in the refrigerator for up to a week. If it solidifies, just let it sit at room temperature for 15-30 minutes and give it a good shake (or whisk) to emulsify before using.

Complements These Rich Mains and Sides

More Homemade Salad Dressings to Try

French Vinaigrette

White Balsamic Vinaigrette

Balsamic Vinaigrette

Strawberry Vinaigrette

How to Make Champagne Vinaigrette

Step 1: Combine vinegar, mustard, honey and shallot in a blender pitcher; blend until smooth.

Champagne Vinaigrette Ingredients in the blender

Step 2: With the blender running, add olive oil in a steady stream and blend until emulsified. Season to taste with salt and pepper. Refrigerate until ready to use, then drizzle over your favorite salads!