Champagne Vinaigrette Recipe

Champagne Vinaigrette Recipe

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A simple yet versatile dressing that can be used to toss with lettuce greens, or a variety of roasted vegetables, like beets.


  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1/4 cup Champagne vinegar
  • 1 tablespoon lemon juice
  • 1/2 garlic clove, finely chopped
  • 2 tablespoons chopped shallot
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons Italian seasoning
  • Pinch of freshly ground black pepper
  • 1/2 teaspoon salt


In a large bowl, whisk together the garlic, shallot, mustard, vinegar, lemon juice, herbs, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can blend all the ingredients in a blender or a food processor until smooth.

    • 1 shallot, quartered
    • 1 small clove of garlic
    • 1 T. Dijon mustard
    • 2 T. sugar
    • 1/8 teas. kosher salt
    • Dash of freshly ground white pepper
    • 1/2 cup Champagne vinegar
    • 1-1/2 cups Canola Oil
    1. In a blender or food processor. . .chop the shallot and garlic until finely minced. Add the mustard, sugar, salt, pepper and vinegar. . .process until thoroughly combined. With the machine still on, in a thin stream slowly add the oil to form an emulsion. Taste and adjust seasonings if necessary. Makes about 2 cups. Unused dressing may be stored in a tight fitting jar in the refrigerator for about 1 month.

    Citrus Champagne Vinaigrette

    This bright Citrus Champagne Vinaigrette uses citrus champagne vinegar, fresh lemon juice and extra light olive oil for the perfect balance of flavors for a spring salad.

    Course Condiments, Dressing


    • 1/8 tsp salt
    • 1 tsp minced garlic
    • 1 tbsp water
    • 1 tbsp lemon juice fresh squeezed
    • 1 tsp Dijon mustard Grey Poupon preferred
    • 2 tbsp citrus champagne vinegar O Olive Oil brand preferred
    • 3/4 cup extra light olive oil Bertolli preferred
    • salt and pepper to taste


    In a small food processor with a spout, combine salt, garlic, water, mustard, lemon juice, vinegar and one tablespoon of the olive oil. Pulse to combine.

    With the food processor running, slowly drizzle in the remaining olive oil. This will take approximately five minutes if you are drizzling slowly enough.

    Season with salt and pepper and serve. Vinaigrette will keep in a air-tight container for 10-14 days in the refrigerator.

    Recipe Notes

    Nutrition Facts:
    Calories: 104 Total Fat: 12 g Saturated Fat: 2 g Cholesterol: 0 mg Total Carbohydrates: 0 g Sugar: 0 g Protein: 0 g.

    Champagne Vinaigrette

    Champagne vinaigrette is an elegant yet simple dressing. It’s incredibly versatile and instantly elevates any salad recipe with a fresh, bright flavor. Drizzle generously!

    When it comes to a versatile salad dressing that can be used on a wide array of salads, this champagne vinaigrette can’t be beat.

    It pairs just as beautifully with peppery arugula as it does mild baby spinach. And I drizzle it on my Smoked Salmon, Avocado and Arugula Salad – a delicious recipe I highly recommend making.

    I also love this champagne vinaigrette with spring and summer vegetables, like asparagus, fennel and avocado. And it’s equally delicious as a marinade on white fish and salmon.

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    No matter what kind of green salad you’re making, champagne vinaigrette is a beautiful way to tie your salad ingredients 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, it adds bright contrast served with deeply savory dishes like Coq au Vin Blanc or Chicken Ballotine, or with rich sides like Gratin Dauphinois.

    Champagne vinaigrette is a perfect fit for your lunch or dinner salads if you’re following a dairy free or gluten-free diet. Because of the honey it’s not vegan, but that's easily remedied by swapping it out for maple syrup or fruity, floral pomegranate molasses.

    If you haven't made your own dressing before, try this Champagne Vinaigrette recipe out for your next salad. I bet you'll never go back to store bought dressing!

    If you can’t find baby beets, bigger ones will do if you peel them and cut them into smaller pieces. The beets may be stored in the jar for up to 4 days.

    1 small head green leaf lettuce, torn or cut into bite-sized pieces
    1 small head red leaf lettuce, torn or cut into bite-sized pieces
    1 orange, yellow, or red bell pepper, thinly sliced
    1/2 seedless cucumber, quartered lengthwise and sliced
    1 cup cherry tomatoes, halved or quartered if large
    1/4 cup thinly sliced red onion
    1 tablespoon Champagne vinegar
    1/2 teaspoon Dijon mustard
    3 tablespoon extra-virgin olive oil
    Kosher salt and freshly ground black pepper

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    Your Salads Need This Champagne Vinaigrette Recipe

    The holiday season is infamous for being a diet-ruiner it&aposs all about drinks, cookies, and indulgent comfort foods. But did you ever think about how salads can actually be perfect for the holiday season? For one, it&aposs really freaking easy to decorate them in red and green and to incorporate produce that&aposs quintessential for December. (Just check out these delicious pomegranate salads.) Now, just imagine adding champagne-possibly the most festive of all alcohols. Mind = blown, right? (Something else to shock you: Something called the Champagne Diet exists.)

    It just so happens we&aposre doing a whole series on how to use champagne in anything and everything (because, why not?), and our first featured recipe is this Champagne Vinaigrette from Eat Yourself Skinny. It uses champagne vinegar, dijon mustard, agave, lemon, olive oil, and salt and pepper to make a simple, delicious dressing with the added tang of your fave sparkling beverage. Making your dressing at home means no scary added ingredients, and you get to control how much sugar, salt, and fat go in. The best part of this recipe, though, is the fact that you can either buy yourself some pre-made champagne vinegar or DIY the champagne vinegar yourself, using leftover champagne from a holiday bash. Try these simple directions from the Kitchn to do it yourself. (Another clever use for that leftover bottle: champagne ice cubes.)

    Voilà-you&aposve got a festive homemade dressing that your taste buds (and anyone at a holiday party) will go ga-ga over. Go ahead and be the person who brings salad to the party. We&aposll bet no one will give you a hard time when it&aposs topped with this. (If you&aposre officially a convert to homemade dressings, you&aposll love these other easy, healthy dressing recipes.)

    Watch the video: Vinaigrette selber machen - Zubereitung u0026 Zutaten für Vinaigrette als Salatdressing (August 2022).