Champagne Vinaigrette
Sarah Dougall Shorter
This champagne vinaigrette recipe is easy to mix up in minutes! It's the perfect salad dressing to have on hand all Spring and Summer long for refreshingly light salads.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Condiment, Salad
Cuisine American
- 1/4 Cup Champagne or sparkling wine
- 1/4 Cup Olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 1 teaspoon White wine vinegar
- 1/4 teaspoon Sea salt
- 2 Tablespoons Shallot (about 1/2 large shallot)
Place all ingredients except for the champagne in a small blender or food processor.
Blend until there are no more large pieces of shallot and the oil and vinegar are emulsified.
Pour the dressing into a bowl and whisk in the champagne.
Use immediately, or store for up to 3-5 days.
- This recipe can be made without a blender. Simply mince the shallot as thin as you can and whisk all ingredients together. The consistency will change slightly.