Bright, lemony Champagne Vinaigrette ready in minutes with just a few simple ingredients. This easy, versatile dressing is perfect for green salads, roasted or fresh vegetables, marinades, and even as a light fruit dip.
Champagne Vinaigrette
This Champagne Vinaigrette is a favorite for anyone who loves a fresh, bright dressing with a hint of sweetness and citrus. It balances the acidity of champagne vinegar and lemon with a touch of honey and the richness of olive oil to create a silky, creamy vinaigrette that dresses greens beautifully and enhances vegetables, grains, and proteins.
Prep Time: 5 mins
Total Time: 5 mins
Servings: 12 servings (about 2 Tbsp per serving)
Ingredients
- 1/4 cup champagne vinegar
- 2 Tbsp honey (or maple syrup for a vegan option)
- 1 Tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/2 cup olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Combine the champagne vinegar, honey (or maple syrup), fresh lemon juice, and Dijon mustard in a blender, food processor, or a mixing bowl.
- Pulse or whisk briefly to combine the ingredients and dissolve the sweetener.
- With the blender running (or while whisking vigorously), slowly stream in the olive oil. Continue blending or whisking until the dressing becomes smooth and slightly thickened into a creamy emulsion.
- Taste and adjust seasoning with salt and pepper. If the dressing is too tart, add a small pinch more honey; if too thick, thin with a teaspoon or two of water or additional lemon juice to reach the desired consistency.
- Use the vinaigrette immediately or transfer it to a sealed container and refrigerate. If chilled, bring it to room temperature and shake or whisk before serving to recombine any separation.
Tips for Best Results
- For a finer emulsion, use a blender or an immersion blender. A vigorous hand whisk also works—just pour the oil in very slowly while constantly whisking.
- Use good-quality olive oil for the best flavor. Extra virgin olive oil gives a fuller, fruitier note, while a lighter olive oil creates a more neutral base.
- If you don’t have champagne vinegar, a mild white wine vinegar or apple cider vinegar will work as a substitute without dramatically changing the dressing’s character.
- Adjust sweetness and acidity to taste. Start with the listed amounts, then add more honey or lemon juice in small increments until the balance suits your palate.
Serving Suggestions
- Toss with mixed baby greens, arugula, or a classic spring salad of lettuce, cucumber, and tomatoes.
- Drizzle over roasted vegetables—such as asparagus, Brussels sprouts, or beets—right before serving to brighten their flavors.
- Use as a marinade for chicken or fish before grilling for a light, citrusy finish.
- Try as a dip for fresh fruit (melon, strawberries) or as a dressing for grain bowls and cold pasta salads.
Storage
Store the vinaigrette in an airtight container in the refrigerator for up to 5 days. The oil may solidify or the dressing may separate when cold—simply let it warm to room temperature and shake or whisk well to re-emulsify before using.
Notes
*This dressing will keep in the refrigerator in a sealed container for up to 5 days. Re-shake or whisk before serving if separation occurs.
Nutrition (approximate per 2 Tbsp)
Serving: 2 Tbsp | Calories: 92 kcal | Carbohydrates: 3 g | Fat: 9 g | Saturated Fat: 1.3 g | Sodium: 28.5 mg | Sugar: 2.9 g
Nutrition information is automatically calculated and should be used as an approximation. This Champagne Vinaigrette is an easy, flavorful staple to keep on hand—bright, slightly sweet, and perfect for elevating everyday salads and dishes.