Do you know how to make Champagne Vinaigrette? Did you know that champagne vinegar isn’t really made with champagne?
Sparkling… Crisp… Clear…
These are all words used by marketing companies to describe Champagne vinegar, but did you know that Champagne vinegar is not actually made from Champagne? Champagne vinegar isn’t really all that exotic at all. It is actually a mild-tasting, slightly dry white wine vinegar that happens to be made from the same grapes as Champagne such as Chardonnay or Pinot Noir. Champagne Vinegar can only be produced in the Champagne area of France, but it has a nicer taste than regular white wine vinegar and is good with citrus salads.
I never had champagne vinaigrette before our trip to the Chophouse in Chicago for our Anniversary. Our appetizer of Seared fresh Ahi Tuna, was served with a with Tropical Mango Salsa, Mixed Greens tossed in a champagne vinaigrette and Sweet Potato Frites with a side of Kiwi Wasabi aioli. It was so good!
When we got back from our trip, I started researching recipes on how to make a Champagne vinaigrette. I had no idea what was involved in making it and was surprised at how simple it is to make. All you need is Champagne vinegar and a few other simple ingredients.
If you get into a salad rut like I have this summer, try this on your next salad. You’ll love it!
- ¼ cup champagne vinegar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- ½ teaspoons Dijon mustard
- ½ cup extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- Add the vinegar, honey, lemon juice, and mustard in a blender or food processor and pulse to combine. With the motor running, slowly add the olive oil in a steady stream. Continue to blend until the mixture is creamy. Season with salt and pepper, to taste.
- Use immediately or refrigerate in a jar.
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