Champagne Vinaigrette
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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.
Servings: 1 cup (approx)
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.
Notes
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.
No blender, no problem! 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 thick and emulsified.
Add water if vinaigrette is too acidic. If you follow the recipe as written but find the vinaigrette too acidic, add a tablespoon, or two of water. Surprisingly, water is often used in dressings to mellow the intensity of acidic ingredients. This works better than adding more oil.