An elegant and light salad dressing that is versatile dressing for your salad. This champagne vinaigrette is easy to make with just a few simple ingredients and will take your salad to the next level.
This is one of my favorite salad dressing just because it can go on so many different salads. It is so quick and easy to make that it has become my go to dressing for just about everything. The first time I had this on a steak salad I was was so obsessed that I tried it out on so many different salads that I became hooked. The best part of about this recipe is that it is such a light dressing you don’t have to worry about it overpowering your salads.
In this recipe
There really are just a few ingredients in this recipe and the major ones being champagne vinegar, shallots and garlic. The shallots have a more mild and subtle flavor than an onion which is why they are used in this recipe. For most recipes you can change out onions and shallots but this is a recipe I do not recommend that you do that with. When using the garlic you will want a small and fresh clove. If the garlic has been removed for the bulb or minced the flavor will be more aggressive and bitter.
Making champagne vinaigrette
You only want to roughly chop the shallot and garlic. I just garlic into quarters and the shallot into eighths. This will help prevent them form oxidizing too much before you prepare the dressing making the flavors more subtle. Once you add all of the ingredients to the blender except for the oil then you want to turn on the blender to the lowest setting. Then by increasing the speed it won’t splash around and the shallots and garlic will blend better. Slowly add the oil until the dressing is smooth, scrape down the sides to make sure there aren’t any bits left and blend again going from low to high speed.
Looking for other sauce recipes?
- ⅓ cup champagne vinegar
- 1 teaspoon dijon mustard
- ½ tablespoon honey
- 1 shallot small, roughly chopped
- 1 clove garlic
- ⅔ cup olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
- In a blender add the vinegar, salt, garlic, shallot, honey, mustard, and pepper.
- Place the lid on and turn the blender on the lowest setting. Increase the speed until the blender is at its highest speed. Remove the center of the lid and slowly pour in the oil until it has been completely incorporated.
- Scrape down the sides then turn on low again and increase the speed to high. Turn off the blender and pour into an air tight container.