Champagne vinaigrette is a light and zingy dressing that’s the perfect addition to so many salads.
Made with champagne vinegar, this dressing is so easy to shake together and can be made ahead of time.
I very rarely buy vinaigrettes and dressings from the store anymore. It’s so easy to make your own delicious dressing, not to mention healthier, and I decided to get a little fancy with this champagne vinaigrette.
This vinaigrette is a great addition to any salad. Try it with my Apple Salad, Basil Lemon Pasta Salad or Easy Arugula Salad with Parmesan. You also can’t skip this incredible spring mix salad combination – this dressing is the perfect complement!
I know you’re going to love this champagne vinaigrette as much as we do!
Ingredients and Substitutions
- Dijon mustard – Dijon mustard has a complex flavor and really adds to this champagne dressing. It is more intense than yellow mustard.
- Sugar – Sugar helps to balance out the acidity of the vinegar.
- Garlic – No French dressing is complete without garlic! Mince it as small as you can for the strongest flavor.
- Champagne vinegar – Champagne vinegar has a sharp tang to it but a light flavor. It is mild and adds a great flavor without being overpowering.
- Oil – Use an extra virgin olive oil if you can, it has a stronger flavor than regular olive oil, but you can use this if that’s what you have.
- Salt and white pepper – these seasonings really help to bring the flavors out in this vinaigrette. I use white rather than black pepper as it has a slightly hotter taste to it, but you can use black if you prefer.
How To Make
- Prep – measure out the ingredients and mince the garlic.
- Combine – whisk all of the ingredients together in a bowl or jug.
- Enjoy – pour over your favorite salads.
- Don’t dress your salad until you are ready to serve it. If your salad has leafy greens they can turn soggy.
- You can make this dressing in a mason jar, simply add all of the ingredients and shake. You can then pour it right on to your salad or store in the fridge.
- If you prefer a creamier dressing, you can add in a couple of tablespoons of mayonnaise to this recipe.
Frequently Asked Questions
This champagne vinaigrette recipe doesn’t include any champagne – only champagne vinegar. However, champagne vinegar is made from the same grapes as champagne, and does include trace amounts of alcohol.
It’s light and crisp, with a delicate tone. It’s a little sweet in comparison to other vinegars, but not by much!
This delicious dressing is not only great to lift salads, but you can use it with lots of other different foods. Why not try…
- Marinating chicken
- Drizzle it on grilled fish
- Toss in salads with fruit like my Red, White & Blue Salad
- Drizzle on veggies or marinate veggies before grilling.
How to Store
- Room Temperature – You can leave your homemade vinaigrette dressing out for up to two hours. While many vinaigrette dressings are safe to store for longer periods at room temperature, it’s best to store it in the refrigerator.
- Refrigerator – If you are not ready to use this vinaigrette straight away, you can store it in an airtight bottle or jar in the fridge. It will keep for up to two weeks. The ingredients may settle a little, so give it a good shake or stir before using it.
- Whisk together all of the ingredients.
- Toss with greens.
- Make it Creamy – Add in a couple of tablespoons of mayonnaise.
- Toss dressing with greens just before serving.
- Make in a Mason Jar – Add ingredients and shake. You can then pour it right on to your salad or store in the fridge.
Estimated nutrition information is provided as a courtesy and is not guaranteed.