Champagne Vinaigrette

Name: Champagne Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (370 ml)
Cuisine: French Classic
Ingredients: ½ cup Champagne vinegar (120 ml) Champagne; 1 tbsp honey (15 ml) Honey; ½ cup grapeseed oil (120 ml) Grapeseed Oil; ½ cup EVOO (120 ml) Olive Oil; 1 tbsp Dijon (15 ml) Dijon Mustard; pinch salt (1 g) Salt; pinch pepper (0.3 g) Pepper

Independent adaptation of a publicly published Andrew Carmellini recipe. Not affiliated with, sponsored by, or endorsed by Andrew Carmellini.

DRESSING · GREEN SALADS

A dressing for green salads.

Andrew Carmellini's champagne vinaigrette for green salads.

On the jar

HONEY-MUSTAR

Method: shake
Yield: about 1½ cups
Ingredients: 7
Jar batch: 0.7× recipe

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Ratio

CHAMPAGNE VIN 120 mlGRAPESEED OIL 120 mlOLIVE OIL 120 ml

Ingredients

Champagne½ cup Champagne vinegar (120 ml)
Honey1 tbsp honey (15 ml)
Grapeseed Oil½ cup grapeseed oil (120 ml)
Olive Oil½ cup EVOO (120 ml)
Dijon Mustard1 tbsp Dijon (15 ml)
Saltpinch salt (1 g)
Pepperpinch pepper (0.3 g)

Method

Pour to the lines in order (bottom → top): CHAMPAGNE VIN, GRAPESEED OIL, OLIVE OIL.
Season to finish: SALT (a pinch), PEPPER (a pinch), HONEY (about 2 tsp), DIJON (about 2 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars · 5 national awards

Champagne Vinaigrette★ STARRED KITCHENOn the jar: HONEY-MUSTAR
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY

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Provenance

Andrew Carmellini works in Italian-American / New American at A Voce; credentials include James Beard Rising Star Chef 2000; James Beard Best Chef: New York City 2005.

Adapted from a Andrew Carmellini recipe (Andrew Carmellini / StyleBlueprint).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andrew Carmellini / StyleBlueprint (published as “Champagne Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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