If you enjoy making homemade dressings, especially in the summertime, this slightly sweet and tangy champagne vinaigrette is the perfect choice for a variety of salads or vegetables. Following the basic vinaigrette recipe of one-part vinegar to three-parts oil, you can adjust the sweetness or the seasonings as you prefer, but we love it just as it's written here. The "champagne" in the vinegar is actually derived from champagne grapes, there is no actual alcohol. The Dijon mustard acts to emulsify the vinegar and oil, bringing them together cohesively. It's light and refreshing yet a little bold, and you can feel good about what you're eating, with none of the typical additives or hidden sugars that are often found in bottled salad dressings.
INGREDIENTS
- ¼ C. Champagne Vinegar
- ¾ C. Extra Virgin Olive Oil
- 2 Tbsp. Dijon Mustard
- 1 Shallot, Finely Minced
- 2 Tbsp. Honey
- ½ Lemon, Freshly Squeezed
- Kosher Salt & Pepper, to taste (start with a ½ Tbsp. salt, ¼ Tbsp. pepper)
- 1 tsp. Italian Seasoning
INSTRUCTIONS
Step 1: Gather all of your ingredients, along with a medium mixing bowl and a wire whisk.
Step 2: In a liquid measuring cup, portion out ¼ cup of the champagne vinegar, and add olive oil up to the 1 cup line. This will give you the perfect proportions for any 'basic' vinaigrette, 1 part vinegar to 3 parts oil.
Step 3: Peel and finely chop the shallot, and add to the mixing bowl, along with the Dijon mustard. Squeeze in the juice of half of a lemon.
Step 4: Add the vinegar and olive oil to the bowl, then whisk vigorously. The Dijon mustard will emulsify the oil and vinegar into a cohesive liquid that doesn't separate.
Step 5: Drizzle in the honey, about 2 tablespoons, then season with salt, pepper and Italian seasoning. Taste the vinaigrette and adjust the flavor as needed.
Step 6: Store the vinaigrette in the refrigerator in a glass container, either a salad dressing cruet or a mason jar, with a tight-fitting lid. Give the dressing a vigorous shake before serving over your favorite salad greens or vegetables.
Note: Once refrigerated for a time, the vinaigrette may thicken or solidify. No problem! Simply drizzle in a little additional olive oil or even a splash of water, give it a good shake, and you'll be back to the perfect consistency.
Champagne Vinaigrette
Equipment
- Cutting Board
- Chef Knife
- Liquid Measuring Cup
- Medium Mixing Bowl
- Wire Whisk
- Glass Jar with Lid or Salad Dressing Cruet
Ingredients
- ¼ C. Champagne Vinegar
- ¾ C. Extra Virgin Olive Oil
- 2 Tbsp. Dijon Mustard
- 1 Shallot, Finely Minced
- 2 Tbsp. Honey
- ½ Lemon, Freshly Squeezed
- Salt & Pepper, to taste (start with a ½ tablespoon salt, ¼ Tbsp. pepper)
- 1 tsp. Italian Seasoning
Instructions
- Gather all of your ingredients, along with a medium mixing bowl and a wire whisk.
- In a liquid measuring cup, portion out ¼ cup of the champagne vinegar, and add olive oil up to the 1 cup line. This will give you the perfect proportions for any 'basic' vinaigrette, 1 part vinegar to 3 parts oil.
- Peel and finely chop the shallot, and add to the mixing bowl, along with the Dijon mustard. Squeeze in the juice of half of a lemon.
- Add the vinegar and olive oil to the bowl, then whisk vigorously.
- Drizzle in the honey, about 2 tablespoons, then season with salt, pepper and Italian seasoning. Taste the vinaigrette and adjust the flavor as needed.
- Store the vinaigrette in the refrigerator in a glass container, either a salad dressing cruet or a mason jar, with a tight-fitting lid. Give the dressing a vigorous shake before serving over your favorite salad greens or vegetables.
