Have you ever tried Champagne Vinaigrette?
Made with champagne vinegar, champagne vinaigrette strikes different notes than your everyday vinaigrette.
I was inspired to try my hand at this type of salad dressing while eating lunch at The Arrogant Butcher the other day.
Struck by the uniqueness of the salad dressing which was surprisingly sweet, tangy and light, I made a note to find out what it was. I spoke with the waitress about how much I enjoyed the dressing and she told me that she’d been trying to copy it at home herself.
Champagne Salad Dressing
The server told me that their dressing is basically a 2:1 ratio of champagne vinegar and sugar. Starting with that valuable information, I headed home with a mission: to recreate this a perfect light, tangy champagne salad dressing.
After playing with the recipe a bit, I came up with this version that tastes extraordinarily close to what I had at the restaurant. I’m excited I managed to duplicate it so well and know this is bound to become a staple salad dressing in my house.
Champagne Vinaigrette Recipe
The champagne vinaigrette recipe I devised starts with a full cup of champagne vinegar. If you’ve never cooked with this type of vinegar before, you’re in for a treat. It’s similar to standard white wine vinegar but lighter and milder.
White sugar is added to the vinegar to balance the tartness, followed by minced shallots, the slightest amount of cumin and olive oil. Blend everything together until well combined then pour into a glass jar or bottle until you’re ready to use it.
It’s easy as that!
I drizzled champagne vinaigrette over a simple salad of chopped greens, cucumber and tomato. The dressing elevated the basic salad to something special.
Try it over mixed greens, your favorite garden salad or tossed with cooked chicken in a wrap for a light lunch. Champagne vinaigrette is delicious in any recipe that calls for a tangy, sweet and flavorful vinaigrette salad dressing.
This salad dressing can be made ahead of time and then stored in the fridge until you need it. I often like to make a double batch for weeks when I know I’ll be eating a lot of salads for lunch. It’s also an ideal dressing to keep around to toss over any side salad at dinnertime.
Simply shake the jar of dressing before serving to make sure all the ingredients recombine.
Salad Dressing Recipes
Homemade salad dressings are so easy to make and often much more cost effective than the store-bought stuff. With the amount of salads we eat in this house, I’ve acquired quite a large repertoire of dressing recipes over the years.
There’s a special place in my heart for balsamic vinaigrette recipes. This Balsamic Vinaigrette is my favorite so far and I try to always keep a batch around for making a quick salad or wrap.
Those who love a little heat with their sweet should also bookmark the Honey Lime Jalapeño Vinaigrette I shared. It’s a honey vinaigrette that leaves just a bit of lingering heat to make the spice lovers among us happy!
Making dressings at home is so much fun because you once you find a basic recipe you enjoy you’re free to customize it to your taste buds. Once you get into the habit of whipping up your own homemade salad dressings, you’ll never buy store bought again.
- 1 cup champagne vinegar
- 1/2 cup white sugar
- 1 tablespoon very finely minced shallots
- dash of ground cumin about 1/16 teaspoon
- pinch of kosher salt about 1/8 teaspoon
- 1/4 cup light flavored olive oil
- Combine all ingredients in the blender and puree until emulsified and slightly thickened. Pour into a glass jar and refrigerate until ready to serve. Drizzle a small amount onto salad and toss well to coat. Store remaining dressing in the refrigerator. Enjoy!