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Elegant and versatile Champagne Vinaigrette adds the perfect finishing touch to any green salad. It’s silky smooth and made in 10 minutes with just a few simple ingredients that you may even keep on hand.
I can’t remember when I stopped buying grocery store salad dressings. If you buy them now, I’ll warn you that once you start making your own, you’ll never go back to store bought. They’re expensive, often have sub-optimal ingredients, and can taste a little off when you’re used to homemade dressings.
We eat salads all year long and always have a few homemade versions to choose from, and this one is almost always one of them. No matter what kind of salad I’m making, this vinaigrette has a way of tying it together. It equally complements sturdy greens like kale and tender greens like spinach or arugula. It mellows sharply flavored salad ingredients like red onion and shallot and accentuates rich flavors like avocado, nuts, and cheese. And, tossed with greens (as in my Little Gem Salad), it adds bright contrast when served with deeply savory dishes like Coq au Vin Blanc or French Onion Soup, or with rich sides like Brabant Potatoes or Gratin Dauphinois.
“My favorite recipe for Champagne Vinaigrette! Delicious.”
Deidre Oliver
Table of Contents
Recipe at a Glance
- Prep time: 10 minutes
- Total time: 10 minutes
- Yield: 1 cup
- Skill level: Easy
Ingredients for Champagne Vinaigrette
- 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.
- Dijon Mustard: Smooth and creamy, adds excellent flavor and helps the dressing emulsify.
- Honey: For a vegan version, use maple syrup instead.
- Shallot: Shallot adds just the right amount of gentle heat.
- Olive Oil: As with all homemade salad dressings, it’s best to use a good quality extra-virgin olive oil.
- Fine Sea Salt: Or kosher salt, to taste.
- Freshly Ground Black Pepper
How to Make Champagne Vinaigrette
Combine vinegar, mustard, honey and shallot in a blender pitcher; blend until smooth.
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!
Recipe Tips
- Blend in order: 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.
How to Store
Store this vinaigrette in an airtight container in the refrigerator for up to one 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.
More Homemade Salad Dressings to Try
Champagne Vinaigrette
Video
Ingredients
- 1/3 cup champagne vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 small shallot coarsely chopped
- 2/3 cup extra-virgin olive oil
- kosher salt or fine sea salt, to taste
- freshly ground black pepper to taste
Instructions
- To a blender pitcher add vinegar, mustard, honey, and shallot; blend until smooth, scraping down sides with rubber spatula as necessary.
- With blender running, add olive oil in a steady stream; blend until just emulsified. Season to taste with salt and pepper, blending to combine. Transfer to serving pitcher and refrigerate until ready to serve.
Notes
- If olive oil solidifies in refrigerator; remove 15-30 minutes before serving to warm and liquify. Whisk vinaigrette to combine before serving.
- Makes about 1 cup or 8, 2-tablespoon servings. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this vinaigrette. It is the best. How long does it last in the fridge? Thanks. Lou
Hi Lou! So glad you enjoyed this – it will last up to a week in an airtight container in the refrigerator. (I’ve added this info. to the recipe card too – thank you for asking about it!)
Bought Champagne Vinegar by mistake so I found this recipe online and tried it and it is now one of my favorites …I think I added a bit more honey.
So glad you’re enjoying this, Sue!
If champagne vinegar is key ingredient, why do you say ok to sub white wine vinegar?
Hi Jane. I like to offer recipe options that allow readers to use ingredients they have on hand. In this recipe, white wine vinegar still makes a delicious vinaigrette.
Girl, this recipe is phenomenal! so versatile but super crisp, bright and delicious. I am a professional chef and have to tell you that this is a winner! Thanks for sharing!
aww…you made my day, Claudia!
Can a recovering alcoholic use champagne vinegar?
Hi there, Arlene! From what I’ve read there is very little alcohol if any left in Champagne vinegar (<2%). That said, if you're concerned, apple cider vinegar would also be delicious.
Would avocado oil work?
Hi Christina! Sure, just note that avocado oil is a neutrally flavored oil. You’ll lose the grassy, peppery flavor of extra virgin olive oil, but the vinaigrette will still be tasty!
If I added1 clove of garlic would it ruin the flavor?
Hi there, Jeanette! It will change the flavor for sure, but if you’re a garlic lover, I say go for it. I’d start by adding half a clove of garlic and add more if the flavor isn’t quite what you’re looking for. I hope that helps!
This is such an amazing recipe! Quick question: how long does this keep in the fridge? I made a batch a while ago and we haven’t been as good as we should have been about eating salads lately! I wasn’t sure if I should just toss it and make another batch 🙂
I’m so glad you’re enjoying the vinaigrette! It will keep for about 2 weeks in the refrigerator.
Champagne vinegar is so lovely and light. This is a wonderful vinaigrette. I’m with you – I don’t buy dressings of any kind. I grew up with oil and vinegar, and was used to the “purity” of those ingredients. If you ever have champagne leftover, you can reduce it, add a milk vinegar like a rice wine vinegar, and make your own champagne vinaigrette!
Such a great tip, Mimi. Thank you! I still love a simple oil and vinegar on greens too.
I love homemade dressings too Marissa and will most definitely be giving this one a try! Looks delicious!
That’s so nice to hear, Mary Ann. Thank you!
Marissa,
I loved your presentation. I’m sure this vinaigrette finishes off any meal with a zing and how simple the home dressings are if we know the right ingredients. Love the very look of it. Thanks
Thanks so much, Hasin!
Nothing compares to homemade dressings – they just taste so much better… scratch that, they actually HAVE taste and flavor, right!? I love champagne vinaigrette, it really is the perfect versatile dressing. Your’s looks heavenly delicious! Honestly, I may just drink this up with a straw! 🙂 Yummy!
aww…thank you, Cheyanne!
I don’t remember when we bought a salad dressing last time, either! In fact, we rarely put a dressing on our salads; a little drizzle of oil or/and balsamic (lemon) does the job! But this champagne vinaigrette sounds so delicious (yet light and refreshing) that I might give it a try!
We do that a lot too, Ben! That said, I do hope you’ll give this a try. 😉
Homemade vinaigrette and dressings are seriously the best! Love how you can control what’s in there! I’ve been eating so many salads lately and will have to give this vinaigrette a try next time. Looks and sounds yummy 🙂
Yay! Thank you, Dawn.
I totally agree with you, Marissa! Once you go to homemade dressings, you can’t go back to the bottled ones! (I mean the bottled ones are convenient still, but homemade taste SO much better.) I don’t think I’ve ever made champagne vinaigrette at home…but there’s a first time for everything!
I hope you’ll love it, David!
Dressing makes the salad! I would eat any salad if this Champagne vinaigrette is served 🙂
That’s so sweet, Angie. Thank you!