Honey Champagne Vinaigrette

A simple homemade honey champagne vinaigrette made with champagne vinegar, Dijon mustard, and honey. Smooth, tangy, and easy to shake together, this dressing brings balanced flavor to any salad, roasted vegetable, or grain bowl.

Course Salad Dressing

Cuisine American

Keyword champagne vinaigrette, champagne vinegar, champagne vinegar dressing, homemade vinaigrette, honey champagne vinaigrette

Prep Time 5

Total Time 5

Servings

Calories 115kcal

Author Cathy Pollak

Equipment

mason Jar with lid. For shaling and storing the vinaigrette.
measuring cups and spoons For accurate ingredient ratios.

Ingredients

⅓ cup (80 ml) champagne vinegar
1 tbsp (15 g) Dijon mustard
1 tbsp (20 g) honey
½ tsp (3 g) sea salt
¼ tsp (1 g) black pepper
⅓ cup (80 ml) avocado oil or grapeseed oil

Instructions

Add the champagne vinegar, Dijon mustard, honey, salt, and pepper to a glass jar with a tight-fitting lid.
⅓ cup (80 ml) champagne vinegar, 1 tbsp (15 g) Dijon mustard, 1 tbsp (20 g) honey, ½ tsp (3 g) sea salt, ¼ tsp (1 g) black pepper
Pour in the oil.
⅓ cup (80 ml) avocado oil
Secure the lid and shake vigorously for about 15 seconds, or until the vinaigrette looks smooth and fully emulsified.
Taste and adjust the seasoning with more salt or pepper if needed.

Notes

Shake again before using if the vinaigrette has been sitting in the fridge.
Store in the same jar, tightly sealed, in the refrigerator for up to 2 weeks.
Let it sit at room temperature for 10 minutes if the oil firms up, then shake until smooth again.
Add a tablespoon (15 g) of mayonnaise to make a creamy version of this vinaigrette.
Champagne vinegar can be found at most large grocery stores. Whole Foods almost always has it if it’s not stocked at your usual spot.

If you’re making this honey champagne vinaigrette, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition