Classic Vinaigrette Recipe – Champagne and Balsamic

Classic Vinaigrette Recipe – Champagne and Balsamic

When you think of must-have recipes Classic Vinaigrette is one of them!

Making a great vinaigrette is a basic cooking skill that you will use over and over again. Learn to make a great vinaigrette and you will never buy salad dressing at the market again!

This post may contain affiliate links. Read our disclosure policy.

Ingredients for Classic Vinaigrette:

  • An acid: such as balsamic vinegar, Champagne vinegar, red wine vinegar, white vinegar (or any citrus juice)
  • An oil: use your best quality olive oil, safflower oil or nut oil
  • Dijon mustard
  • Shallots
  • Salt and Pepper
  • Garlic (optional)

The classic vinaigrette ratio is 1 part acid to 3 parts oil

Lemon Vinaigrette with salad

How to make a Classic Vinaigrette:

Whisk, whisk, and whisk some more!

Every great vinaigrette dressing begins with whisking! You have to whisk together the oil and the acid (vinegar or citrus juice) until smooth. In scientific terms, this is called an “emulsion” and as we all know, oil and water (or in this case acid) don’t mix naturally.

  • Always begin by adding all the ingredients, except the olive oil, in a bowl or jar.
  • Slowly whisk in the olive oil to combine everything together.
  • By whisking in slowly you allow the vinegar to accept the oil little by little.
  • Adding everything to a jar with a lid works well because you will need to shake the dressing each time you use it. Unlike a store brought dressing, a homemade dressing will separate.
Champagne Vinaigrette
Classic Champagne Vinaigrette

Using a food processor to make a quick vinaigrette:

Vinaigrettes can be made quickly using a small food processor. This works especially well if you want a super smooth dressing. Small processors make quick work of the emulsion process for you. Here is a link to my favorite mini processor. This one is my favorite because you can put all the pieces in the top rack of the dishwasher!

Shallots in a mini food chopper
Vinaigrette is easily mixed in a small food processor

Personalize your vinaigrette dressings

It’s so easy to make classic vinaigrettes in any flavor that sounds good to you and matches the salad you are making. Almost any oil and acid will work!

Pear and Pecan Salad
Pear and Pecan Salad with Champagne Vinaigrette

Here are a few ingredient ideas to try:

What are the best types of oil for vinaigrette?

  • Neutral Oils: olive, canola, safflower, grapeseed, sunflower
  • Flavored Nut Oils: sesame, hazelnut, walnut, almond, pecan, pistachio
  • Vegetable Based Oils: pumpkin, avocado

Best types of acids for vinaigrette:

  • Vinegar: white wine, red wine, balsamic, Champagne, apple cider
  • Fruit Juices: lime, orange, grapefruit, cherry, or here is a link to our Classic Lemon Vinaigrette
Strawberry Pecan Salad close up
Strawberry Pecan Salad with Balsamic VInaigrette

Storing vinaigrette:

A freshly made vinaigrette can be stored, sealed, in the refrigerator for about 2 weeks. Be sure to shake well before using.

We love to pair this Champagne Vinaigrette with our Brussel Sprout Pomegranate Salad

Classic Balsamic Vinaigrette
Print Recipe
5 from 5 votes

Classic Vinaigrette Recipe – Champagne and Balsamic

Classic Vinaigrette is perfect for every salad. This is the best basic dressing you will find and easy to make.
Prep Time5 mins
Total Time5 mins
Course: Salad, Salad Dressing
Cuisine: American
Servings: 1 cup
Calories: 140kcal

Ingredients

  • ¼ cup balsamic vinegar or Champagne vinegar, See NOTE below
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp shallot, minced
  • 1 tsp garlic, minced
  • ¼ tsp salt
  • tsp black pepper, freshly ground
  • ¾ cup extra virgin olive oil

Instructions

  • Combine the vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Slowly drizzle in the olive oil and whisk until well combined.
    Alternately:
    1. Add the lid to the jar and shake vigorously until completely combined, or
    2. Blend in everything in a small food processor.
  • Shake well again before serving.
    Refrigerate if not using immediately.

Notes

NOTE:
Use balsamic vinegar for the Balsamic Vinaigrette 
Use Champagne vinegar for the Champagne Vinaigrette
 

Nutrition

Calories: 140kcal



5 thoughts on “Classic Vinaigrette Recipe – Champagne and Balsamic”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating