Champagne Vinaigrette

This Champagne Vinaigrette is my go-to salad dressing for turning even the most basic greens into a flavorful, memorable salad.

A Not-So-Basic Salad Dressing

When it comes to flavor, this simple Champagne Vinaigrette is anything but basic. Full-bodied without being overwhelming, it’s balanced, smooth and makes even the simplest green salad a delicious experience.

This recipe became a must make when Trader Joe’s stopped making my favorite salad dressing. It’s so simple, I can’t believe I waited this long to make my own. Easy, flavorful and perfect for dressing up lunch or dinner salads.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Champagne vinegar (or white wine vinegar): provides the bright, tangy acidity that forms the backbone of the dressing. Champagne vinegar is lighter and more delicate than other vinegars, which keeps the vinaigrette elegant and not overpowering. White wine vinegar is the closest substitute, but you could use apple cider vinegar (a bit fruitier) or rice vinegar (milder, slightly sweeter). Avoid using red wine vinegar or balsamic fi you want to keep the flight, delicate flavor.
• Honey: adds sweetness to balance the acidity of the vinegar and the sharpness of the mustard. It also helps thicken the dressing . Maple syrup or agave syrup can replace honey for a different flavor profile. Maple will add earthiness, while agave is more neutral.
• Wholegrain Dijon mustard: contributes tang and depth of flavor. Mustard also acts as a natural emulsifier, helping the oil and vinegar bind together smoothly so the vinaigrette doesn’t separate too quickly. You could use a classic dijon mustard or a spicy brown mustard if you want to add a little kick.
• Extra virgin olive oil: brings a smooth richness and body, mellowing the sharpness of the vinegar and mustard. Any neutral oil (like grapeseed, sunflower seed, or avocado) can be used for a lighter dressing.
• Kosher salt: enhances and rounds out all the flavors. Using kosher salt (instead of table salt) helps avoid an overly “salty” taste because its crystals dissolve evenly.
• Fresh ground pepper: adds a mild bite and complexity, cutting through the sweetness of the honey and richness of the oil.

Supplies:

• Medium mixing bowl
• Whisk

How to Make Champagne Vinaigrette

• In a medium mixing bowl, whisk the champagne vinegar, honey and Dijon mustard until combined.
• Continue to whisk while adding the olive oil and whisk briskly until emulsified.

• Season with salt and pepper to taste.

Storage

Store in an airtight container in the refrigerator for up to two weeks. The oil and vinegar will naturally separate over time. Just give it a good shake or whisk before using again.

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama or join and share to our Friends of The BakerMama group so I can see and others can be inspired! Enjoy!

xoxo,

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