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Champagne Vinaigrette pouring over a salad
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Champagne Vinaigrette

Make every salad shine with Champagne Vinaigrette! Quick to whisk up, balanced with honey and citrus, and far better than bottled dressing.
Course Salad
Cuisine American
Keyword salad dressing recipes, vinaigrette recipes
Prep Time 25 minutes
Total Time 25 minutes
Servings 1 jar
Calories 952kcal
Author Kathleen

Ingredients

  • 3 tablespoons Champagne vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 3 tablespoons honey to taste
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon grated garlic clove
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons neutral oil such as grapeseed or avocado oil
  • 2 tablespoons shallots, finely minced
US Customary - Metric

Instructions

  • Infuse the aromatics: In a medium bowl or jar, whisk together the Champagne vinegar, lemon juice, garlic, and shallots. Let sit for 5–10 minutes to mellow the bite and infuse the vinegar.
  • Build the base: Whisk in the Dijon mustard, honey, salt, pepper, and orange zest until smooth.
  • Emulsify: While whisking constantly, slowly drizzle in the olive oil and then the neutral oil. Continue whisking until the dressing is thickened and emulsified. **Alternatively, shake everything in a jar with a tight-fitting lid for 30 seconds until creamy and combined.
  • Add Shallots: Stir in the finely minced shallots. Let the vinaigrette sit for 10–15 minutes to allow the flavors to blend. Taste and adjust seaoning, acidity, or sweetness as needed. Store in an airtight container in the fridge for up to 5 days. Shake well before each use.
  • Taste and Adjust: Add more honey for sweetness, vinegar for brightness, or salt + pepper as needed. Store in an airtight container in the fridge for up to 5 days. Shake well before each use.

Notes

  1. Use quality vinegar: Champagne vinegar has a light, delicate flavor—don’t swap it for white vinegar, which is much harsher.
  2. Mince the shallots finely: This keeps the texture smooth and prevents big chunks from overpowering each bite.
  3. Let the aromatics sit: Allowing the shallots and garlic to rest in the vinegar and lemon juice for a few minutes softens their bite and creates a more balanced dressing.
  4. Balance to taste: Start with 2 1/2 tablespoons of honey, then add more if you prefer a sweeter, honey-mustard style dressing.
  5. Whisk or shake well: Proper emulsification is key. A slow drizzle while whisking (or a good shake in a sealed jar) ensures a creamy, unified vinaigrette.
  6. Serve at room temperature: Cold vinaigrette can firm up—let it sit on the counter for 10–15 minutes before serving for the best texture and flavor.

Nutrition

Serving: 1jar | Calories: 952kcal | Carbohydrates: 58g | Fat: 82g | Saturated Fat: 10g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 44g | Sodium: 1255mg | Potassium: 159mg | Sugar: 54g | Vitamin A: 14IU | Vitamin C: 10mg | Calcium: 27mg