This Champagne Vinaigrette is like the little black dress of dressings—effortlessly chic, endlessly versatile, and perfect for any occasion. Store in the refrigerator up to 5 days ahead, then bring to room temperature and shake before using.

A Simple, Yet Luxurious Vinaigrette
This simple champagne vinaigrette is my go-to dressing when I want something a little more special. Champagne vinegar has a delicately tart flavor that feels refined and balanced, without the sharpness of stronger vinegars.
Combined with Dijon mustard, minced shallot, garlic, honey and bit of heavy cream, this vinaigrette achieves the perfect harmony of tangy and sweet. It’s effortless to whip up and complements everything from fresh, leafy greens to hearty pasta salads, roast chicken, and caramelized roasted vegetables.
- A Simple, Yet Luxurious Vinaigrette
- What Is Champagne Vinegar?
- Ingredient Notes
- Variations And Substitutions
- How To Make Champagne Vinaigrette
- Sandra’s Top Tip
- Why Use A Blender?
- Can I make This Vinaigrette Without A Blender?
- A Less Oily Vinaigrette
- Other Uses For This Vinaigrette
- The Best Way To Store A Vinaigrette
- More Delicious Dressing Recipes
- Champagne Vinaigrette
For this vinaigrette, I like to use my blender or immersion blender to mix everything up. Sure, it’s a bit more hassle, but it turns your ingredients into a thick, smooth and creamy emulsion without having to whisk it by hand.
Friends, everyone, and I mean everyone, that tries this vinaigrette asks for the recipe. Once you make it, you’ll see absolutely see why.
Looking for more homemade salad dressings? Check out my healthy Tahini Dressing or my easy Basil Vinaigrette!
What Is Champagne Vinegar?
Champagne vinegar is a type of vinegar made from the fermentation of champagne or sparkling wine. Like most vinegars, it is tangy but it is less acidic and aggressive than other vinegars like red wine or white vinegar.
Because of its light flavor, champagne vinegar pairs well with delicate ingredients like greens, herbs, and seafood. It’s a favorite in French-inspired cuisine and you could say I am a little obsessed with it.
Ingredient Notes
- Champagne Vinegar: This light and fruity vinegar brings a gentle tang to your dressing without overwhelming it. If it’s unavailable or you’re out of stock, white wine vinegar makes a suitable alternative.
- Dijon Mustard: I almost always add Dijon mustard to my vinaigrettes. It helps emulsify the dressing and adds the perfect balance of zip and bite.
- Honey: Because I go a little heavier on the vinegar, a little honey really helps with balancing the acidity.
- Shallot: It’s no secret that shallots make vinaigrettes and dressing more delicious. They provide a delicate onion-like taste without being as pungent as raw onions.
- Garlic: Much like shallots, garlic gives the vinaigrette a savory, slightly pungent flavor that I really like. However, if you prefer to use just shallots, that’s fine too.
- Heavy cream: Adding a bit of heavy cream to a vinaigrette creates a slightly creamier texture and softens the sharpness of the oil and vinegar, resulting in a smoother, more luxurious dressing. It can also help the dressing cling better to greens or other ingredients. This twist is particularly useful for heartier salads or dishes where a creamier finish is desired which is why it works wonderfully with shredded cabbage, Brussels sprouts, or kale.
- Extra-Virgin Olive Oil: Try and use a good-quality extra-virgin olive oil for this dressing. Cheaper olive oils will overwhelm the delicate flavor of the champagne vinegar.
- Kosher Salt and pepper: A pinch of salt and pepper is essential in vinaigrettes and dressings so they don’t taste flat.
Variations And Substitutions
I can’t find champagne vinegar —> If champagne vinegar is unavailable or you’re out of stock, white wine vinegar makes a suitable alternative.
Honey —> Can also use maple syrup.
Heavy cream —> Can also use 2 tablespoons of crème fraîche or mayo. Buttermilk will also work. Note that this vinaigrette will be just as delicious if you omit the cream (or any substitutions) entirely. If omitting, consider adding 1 tablespoon water to tone down the acidity.
Make it vegan —> Use maple syrup instead of honey, and a plant-based mayo such as Vegeinaise.
How To Make Champagne Vinaigrette
For a smoother, more luxurious texture, I like to use a blender, or immersion blender to make this champagne vinaigrette recipe. If you prefer not to use a blender, that is totally fine. In this post, I also provide steps for making the vinaigrette without a blender.
Here’s a quick overview of the recipe. Find the complete recipe with measurements below.
If using a blender:
Place the champagne vinegar, shallots, garlic, honey, mustard, cream, salt and pepper in the jar of a blender (or in small bowl, glass measuring cup, or mug if using an immersion blender). Blend on high until the shallot and garlic are pureed, 15 to 20 seconds. If you have the time, let this sit for 5 to 15 minutes—the vinegar and cream will help temper the harshness of the alliums.
With the blender running, slowly add the olive oil and blend an additional 15 to 20 seconds or until the mixture is thick and smooth. Taste and adjust seasoning, if needed.
Sealed in a jar, this vinaigrette keeps well in the fridge for up to 5 days.
Sandra’s Top Tip
Add water. If you follow the champagne vinaigrette recipe as written but find it too acidic, add a tablespoon, or two of water. Surprisingly, water is often used in dressings to mellow the intensity of acidic ingredients.
Why Use A Blender?
Certainly not required but using a blender has a few benefits:
- No mincing the shallot and garlic. Just peel, give them a rough chop and drop in the blender.
- The blender creates a thicker and creamier vinaigrette than if you mixed everything by hand.
- Lastly, sometimes using a whisk results in a thinner, less cohesive vinaigrette no matter how long you whisk. A blender, on the other hand, will quickly turn your ingredients into a thick emulsion.
Can I make This Vinaigrette Without A Blender?
Absolutely. Here’s what to do:
- In a small bowl, whisk together the vinegar, shallots, garlic, mustard, honey, cream, salt and pepper.
- While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Sealed in a jar, this vinaigrette keeps well in the fridge for up to 5 days.
A Less Oily Vinaigrette
Many champangne vinaigrette recipes typically call for a ratio of 1 part vinegar to 3 parts oil. However, some people—like me—find that ratio results in an oily dressing. So for a less oily vinaigrette, and one that packs more punch, I choose a 1:2 oil-to-vinegar ratio.
In addition to using this ratio of oil and vinegar, a blender, as explained above, will also create a less oily vinaigrette.
Other Uses For This Vinaigrette
This delicious champagne vinaigrette is not just for salads! Use it as a quick marinade for meat, seafood, or vegetables or drizzle it over roast potatoes, steamed artichokes, or tossed with pasta salads.
It’s also great served alongside rotisserie chicken, or spooned over an open-faced sandwich.
The Best Way To Store A Vinaigrette
I like to store vinaigrettes in a jar with a secure lid, which makes it simple to give them a quick shake when needed. When a vinaigrette is made with just olive oil, mustard, vinegar, salt, and pepper, it can be refrigerated for up to 2 weeks.
However, if your vinaigrette includes fresh or perishable ingredients like garlic, herbs, lemon juice or minced shallots, it should be refrigerated and consumed within five days.
More Delicious Dressing Recipes
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Thank you!~Sandra
Champagne Vinaigrette

Ingredients
- 1/3 cup Champagne vinegar
- 1/2 small shallot, peeled and chopped (or finely minced if not using blender)
- 1 large garlic clove, peeled and chopped in half (or finely minced if not using blender)
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 3 tablespoons heavy cream (see notes)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
Instructions
- Place the champagne vinegar, shallots, garlic, mustard, honey, cream, salt and pepper in the jar of a blender (or in small bowl, glass measuring cup, or mug if using an immersion blender). Blend on high until the shallot and garlic are pureed, 15 to 20 seconds. If you have the time, let this sit for 5 to 15 minutes—the vinegar and cream will help temper the harshness of the alliums.
- With the blender running, slowly add the olive oil and blend an additional 15 to 20 seconds or until the mixture is thick and smooth. Taste and adjust seasoning, if needed.
- Sealed in a jar, this vinaigrette keeps well in the fridge for up to 5 days.
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