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How to Make Champagne Vinaigrette

Learning how to make champagne vinaigrette can brighten up your holiday salads. Champagne vinaigrette is a condiment made from a base of champagne vinegar, seasonings, and an oil, usually extra virgin olive oil.http://www.merriam-webster.com/dictionary/vinaigrette The other ingredients can include garlic, shallots, and sweeteners like honey or maple syrup.http://www.epicurious.com/recipes/food/views/Champagne-Vinaigrette-353469 http://thewholekitchen.blogspot.com/2009/01/green-salad-with-champagne-vinaigrette.html Though they are less mild, white wine, rice, and raspberry vinegars are acceptable substitutes for champagne vinegar in a champagne vinaigrette recipe.http://www.foodsubs.com/Vinegars.html

Vinaigrette comes from the French word for vinegar, vinaigre.http://www.merriam-webster.com/dictionary/vinaigrette Vinaigrette's first known use was in 1811. Champagne vinaigrette is mild and tart. It complements salads made with fruit or delicate greens. The dressing can be used as a marinade, and it is used as a sauce with fish and cold meats.

According to Martha Stewart's website, champagne vinaigrette, placed in an airtight container and refrigerated, is viable for up to one month.http://www.marthastewart.com/recipe/champagne-vinaigrette

Step 1: Gather the Ingredients

Gather and pre-measure your ingredients. This champagne vinaigrette recipe substitutes white wine vinegar for the champagne vinegar.http://www.youtube.com/watch?v=7qmaR-XkZt8 You will need the following:

  • 1/4 cup white wine vinegar
  • 3/4 cup extra virgin olive oil
  • 3/4 teaspoon sea salt
  • 1 tablespoon Dijon mustard
  • 1 shallot
  • Pepper to taste

Step 2: Prep and Puree Ingredients

You will need a blender to combine the recipe's ingredients. Peel and quarter the shallot.http://www.youtube.com/watch?v=7qmaR-XkZt8 Put the pieces into the blender. Add the remaining ingredients. Secure the blender lid and puree on high. When the olive oil is fully incorporated, the vinaigrette is ready to serve.

If a blender or food processor is unavailable, mince the shallot and whisk it with the vinegar, salt, mustard, and pepper. Add the olive oil in slowly while whisking.http://www.marthastewart.com/recipe/champagne-vinaigrette

Step 3: Variations and Serving Suggestions to Try

One variation is the use of a nut or truffle oil instead of extra virgin olive oil.http://www.foodsubs.com/Vinegars.html Patrick and Gina Neely, hosts of Down Home with the Neelys, add fresh lemon juice, honey, and hot sauce to their champagne vinaigrette.http://www.epicurious.com/recipes/food/views/Champagne-Vinaigrette-353469 They also replace the shallot with a garlic clove.

Champagne vinaigrette goes well with a range of salads. Andreasrecipes.com includes a recipe that pairs the vinaigrette with Strawberry Spinach Salad with Avocado.http://andreasrecipes.com/2009/06/07/strawberry-spinach-salad-with-avocado-and-champagne-vinaigrette/ Chef Guy Fieri uses the dressing on his Pear and Pomegranate Salad with Gorgonzola.http://www.foodnetwork.com/recipes/guy-fieri/pear-and-pomegranate-salad-with-gorgonzola-and-champagne-vinaigrette-recipe/index.html Chef Emeril Lagasse dresses his Cantaloupe, Prosciutto and Arugula Salad with champagne vinaigrette.http://www.foodnetwork.com/recipes/emeril-lagasse/cantaloupe-prosciutto-and-arugula-salad-with-champaigne-vinaigrette-recipe/index.html

How to Make Champagne Vinaigrette Answers

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I need to find where to buy (or make) champagne vinaigrette?(1 Answer)
A: Sorry its taken a while to get to your question, Anyway.... Martha Stewart has a great Champagne Vinaigrette recipie thats incredibly easy to make. Make the champagne vinegar ...
How to make a mimosa?(1 Answer)
A: A mimosa is a simply orange juice and champagne or sparkling wine, a simple recipe is use 3 parts champagne to 2 parts of OJ. You can get ...
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Fast Facts

  • Alternate vinegars

    Try substituting white wine vinegar, rice vinegar, or raspberry vinegar for the champagne vinegar.

  • Alternate oils

    The extra virgin olive oil can be replaced by a nut or truffle oil.

  • Leftovers

    Place in airtight container and refrigerate for up to one month.

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