Champagne Vinaigrette Recipe

This simple champagne vinaigrette recipe starts with gentle champagne vinegar for a brighter, more delicate flavor than standard vinaigrettes. It comes together in five minutes, emulsifying easily without a blender!

This champagne vinaigrette started as a supporting player (originally spooned over an avocado and tomato salad served alongside my baked halibut recipe) but it quickly became a staple dressing for a variety of salads year-round. It’s the kind of dressing that makes even the simplest quinoa pilaf feel exciting, and it’s perfect for sturdy greens like tuscan kale salad heartier combinations like this kale sweet potato salad!

I especially enjoy it chilled, drizzled over crisp vegetables like roasted asparagus or tossed into a simple roasted vegetable salad. I love that it adds polish without creating extra dishes. I especially enjoy it chilled, drizzled over crisp vegetables like roasted asparagus, or spooned generously over fish where heavier dressings would be too much.

Ingredients & Substitutions

• Champagne Vinegar: Milder and more floral than standard wine vinegars. If unavailable at your local grocery stores, white wine vinegar can substitute, but the flavor will be sharper.
• Dijon Mustard: Essential for both flavor and emulsification. A smooth, classic Dijon works best here. Save extra for a batch of perfect deviled eggs!
• Honey: Adds balance and helps stabilize the dressing. This balance works especially well with salads that include soft cheese. Maple syrup can be substituted, though it adds a deeper sweetness.
• Extra Virgin Olive Oil: Choose one with a clean, fruity profile—peppery oils can dominate this vinaigrette.
• Fresh Lemon Juice: Brightens the dressing and reinforces the acidity without overwhelming it.

See the recipe card for full measurements.

Variations on This Champagne Vinaigrette Recipe

• Add Fresh Herbs: Finely chopped chives or dill add freshness, especially for spring salads. A small shallot can be substituted for garlic if you prefer a softer bite.
• Make It Creamier: Whisk in a tablespoon of room temperature Greek yogurt for a softly creamy texture.
• Dial Up the Sweetness: Add an extra teaspoon of honey when pairing with bitter greens like arugula or endive, or when using the vinaigrette as a bright counterpoint to richer dishes like barbecue pulled chicken.
• This recipe scales easily for larger batches of vinaigrette.

Professional Tips

• Whisk the vinegar, mustard, lemon juice, honey, salt, and pepper before adding oil—this ensures even seasoning.
• Add the olive oil slowly in a thin stream while whisking to achieve a stable emulsion.
• Always taste after chilling; cold temperatures mute acidity and may require a pinch more salt.

How to Make Champagne Vinaigrette

Use these instructions to make the perfect champagne vinaigrette every time. No food processor is required—this dressing emulsifies beautifully by hand.

Step 1: Combine the base. Whisk together the garlic, Dijon mustard, champagne vinegar, lemon juice, honey, salt, and pepper until smooth (photo 1).

Step 2: Emulsify. While whisking continuously, slowly drizzle in the olive oil until fully incorporated and slightly thickened (photos 2 & 3).

Alternatively, combine everything in a mason jar, secure the lid, and screw it tight before shaking.

Step 3: Chill and adjust. Taste, adjust seasoning if needed, and refrigerate until ready to use (photo 4).

Recipe FAQs

Before You Go

I hope you enjoyed this bright, elegant vinaigrette. If you loved this recipe, be sure to explore more of my easy dressings and fresh salad recipes designed to make everyday cooking feel just a little more special.