Perfect for dressing any salad, this homemade champagne vinaigrette is simple, tangy and full of flavor. With just a handful of ingredients, it comes together in about five minutes and keeps well in the fridge. Use it to elevate greens, roasted vegetables, grains or a classic caprese-style salad.
This post may contain affiliate links that support the site at no extra cost to you. See the site privacy policy for details.
You’ll Love This Recipe!
- Fresh, simple and flavorful. Making dressing at home means no unwanted fillers, more control over ingredients and a brighter taste than most store-bought options. This champagne vinaigrette is a favorite for its delicate tang and versatility.
- Quick and easy. Combine the ingredients and blend for about 30 seconds — no special skills required.
- A little goes a long way. The vinaigrette is vinegar-forward, so it packs a lot of flavor. A light drizzle is enough to transform a salad, which makes it easy to portion if you’re tracking calories or macros.
Key Ingredients
- Champagne vinegar: This is the star ingredient. Made from fermented sparkling wine, champagne vinegar is bright and delicate without the sharpness of stronger vinegars.
- Oil: A neutral oil works best so the vinegar can shine. Avocado oil or a light olive oil are good choices; avoid robust extra-virgin olive oil if you want the clean, subtle flavor typical of a classic champagne vinaigrette.
- Dijon mustard: Mustard adds depth of flavor and helps emulsify the dressing so oil and vinegar stay combined.
- Garlic: Fresh garlic gives lively aroma and bite. If you prefer, use garlic powder for a milder, smoother result.
- Salt and pepper: Essential finishing touches to bring the flavors together.
How To Make Champagne Vinaigrette
- Gather the ingredients and put them into a wide-mouth jar or other container that will fit an immersion blender. A measuring cup or mason jar works well.
- Insert an immersion (hand) blender and pulse while moving it slightly up and down for about 30 seconds, until the dressing is fully combined and slightly creamy.
- Carefully remove the blender. Store the vinaigrette in a sealed container in the refrigerator for up to 10 days. If the oil firms in the fridge, bring it to room temperature for about 15 minutes and shake before using.
Add all ingredients to a jar.
Blend with a hand blender for about 30 seconds.
More Condiment Recipes To Try
- Dijon aioli
- Spicy jalapeño salsa
- Mango and grilled corn salsa
- Restaurant-style salsa
Tips and Frequently Asked Questions
- Can I make this without an immersion blender? Yes. Whisk the ingredients together while slowly streaming in the oil to help emulsify the dressing, or use a regular blender. If you do not blend, finely mince fresh garlic or substitute garlic powder.
- Why did my dressing firm in the fridge? Oils like avocado or olive can thicken when chilled. Remove the dressing about 15 minutes before use and shake or stir to restore a pourable texture.
- Can I use a different mustard? Dijon pairs exceptionally well with champagne vinegar, but spicy brown mustard is a reasonable substitute if needed.
- Does champagne vinegar contain alcohol? The fermentation process removes virtually all alcohol, leaving only trace amounts that are not significant.
Champagne Vinaigrette
Perfect for salads and grain bowls, this champagne vinaigrette is bright, tangy and quick to make — ready in about 5 minutes.
Prep Time: 4 mins
Blend: 1 min
Total Time: 5 mins
Course: Dressing
Cuisine: French-inspired
Servings: 6
Calories: 155 kcal per serving
Equipment
- Wide-mouth jar or container
- Immersion (hand) blender or regular blender / whisk
Ingredients
- 1/2 cup avocado oil (or light olive oil)
- 1/3 cup champagne vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon salt, more or less to taste
- Pinch black pepper, to taste
Instructions
- Add all ingredients to a wide-mouth jar or similar container.
- Insert an immersion blender so the blade is fully covered by the ingredients. Blend, moving the blender slightly up and down, for about 30 seconds until the dressing is combined and smooth.
- Remove the blender, give the jar a final stir or shake, and taste. Adjust seasoning as needed. Store in the refrigerator in a sealed container for up to 10 days.
Notes
- One serving is approximately 2 tablespoons of vinaigrette.
- Store in a sealed glass container in the refrigerator for up to 10 days. Shake before using if the oil has separated or firmed slightly.
- Nutritional values are approximate and based on the listed ingredients and serving size; actual values may vary based on exact ingredients and portions used.
Nutrition (per serving)
Calories: 155 kcal | Carbohydrates: 0.5 g | Protein: 1 g | Fat: 15 g | Saturated Fat: 2 g | Sodium: 90 mg
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that focus on balanced flavor and simple techniques. Born in France and now based in California, I blend French culinary roots with everyday, practical cooking for families and home cooks.
Learn more about the author