Champagne-Bacon Vinaigrette

Name: Champagne-Bacon Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (300 ml)
Cuisine: American
Ingredients: bacon lardons Bacon; shallots Shallot; garlic Garlic; ½ cup Champagne vinegar (120 ml) Champagne; ½ cup grapeseed oil (120 ml) Grapeseed Oil; 2 tbsp honey (30 ml) Honey; 1 tsp fennel pollen (5 ml) Fennel Pollen; ½ lemon juice (22 ml) Lemon Juice; dash salt (1 g) Salt

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

DRESSING · RADICCHIO & BITTER GREENS

In the published recipe, this is the dressing for radicchio salad with charred onion, pawpaw and bacon vinaigrette.

Langhorne's warm bacon-Champagne vinaigrette for radicchio.

On the jar

CHAMPAGNEBAC

Method: stove
Yield: about 1¼ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Champagne 120 mlGrapeseed Oil 120 mlHoney 30 mlFennel Pollen 5 mlLemon Juice 22 ml

Ingredients

Baconbacon lardons
Shallotshallots
Garlicgarlic
Champagne½ cup Champagne vinegar (120 ml)
Grapeseed Oil½ cup grapeseed oil (120 ml)
Honey2 tbsp honey (30 ml)
Fennel Pollen1 tsp fennel pollen (5 ml)
Lemon Juice½ lemon juice (22 ml)
Saltdash salt (1 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 9 ingredients against a median of 6.

Its fat to acid ratio is 0.8:1, higher than 10% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is Champagne and lemon juice. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is grapeseed oil. In this category chefs also reach for olive oil (502 recipes) and canola oil (34).

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Champagne-Bacon Vinaigrette wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 6 national awards

Honey-Onion VinaigretteNATIONAL AWARD WINNEROn the jar: SWEET ONION
Maple Cider VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLE CIDER
Pepper Vinegar DressingNATIONAL AWARD WINNEROn the jar: PEPPER VINEG
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Jeremiah Langhorne works in Appalachian / Mid-Atlantic at The Dabney; credentials include James Beard Best Chef: Mid-Atlantic 2018 (The Dabney).

Originally published as Champagne–Bacon Vinaigrette.

Adapted from a Jeremiah Langhorne recipe (Jeremiah Langhorne / James Beard Foundation (radicchio salad)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Jeremiah Langhorne / James Beard Foundation (radicchio salad) (published as “Champagne–Bacon Vinaigrette”). Full citation lives in Provenance.

Companion jar