Champagne Vinaigrette
Ingredients
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- 2 tablespoons shallot – finely minced
- 1/4 cup champagne vinegar
- 1 tablespoon Dijon mustard
- 3/4 teaspoon kosher salt
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon black pepper – freshly ground
Instructions
1. Finely mince the shallot.
2. In a medium bowl, whisk together the champagne vinegar, Dijon mustard, and kosher salt until the salt dissolves.
3. Stir in the minced shallot and let sit 5 minutes to gently mellow its bite.
4. While whisking constantly, slowly stream in the olive oil until the vinaigrette is slightly thickened and glossy, 1–2 minutes.
5. Season with the black pepper and adjust salt to taste. Use immediately or refrigerate in a sealed jar for up to 1 week; whisk or shake to re-emulsify before serving.
Champagne vinaigrette is a bright, delicate dressing that showcases the soft, fruity acidity of champagne vinegar. Emulsified with Dijon mustard and rounded by a hint of shallot, it clings lightly to tender greens without overpowering them. The texture is silky and cohesive, offering balanced sharpness and subtle aromatics that suit everyday salads as well as refined composed plates.
Rooted in the broader French tradition of vinaigrettes, it follows the classic oil-to-vinegar ratio and hand-whisked emulsion technique. Champagne vinegar, made from fermented sparkling wine, brings a gentler tang than many other wine vinegars, which helped it gain favor for lighter salads and spring vegetables. Over time, the dressing crossed borders and became a staple in many kitchens, prized for its versatility and clean profile.