Champagne Vinaigrette

Name: Champagne Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 1/2 cup (120 ml) Olive Oil; 2 Tbsp (30 ml) Champagne; 3/4 tsp fine sea (4.5 g) Salt; 1/2 tsp (1 g) Pepper

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

DRESSING · BREAD SALAD & CHICORIES

In the published recipe, this is the dressing for roast chicken bread salad.

Judy Rodgers' champagne vinaigrette for bread salad.

On the jar

CHAMPAGNE

Method: shake
Yield: about ¾ cup
Ingredients: 4
Jar batch: 1.7× recipe

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Ratio

OLIVE OIL 120 mlCHAMPAGNE VIN 30 ml

Ingredients

Olive Oil1/2 cup (120 ml)
Champagne2 Tbsp (30 ml)
Salt3/4 tsp fine sea (4.5 g)
Pepper1/2 tsp (1 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 4:1, higher than 78% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is Champagne. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CHAMPAGNE VIN.
Season to finish: SALT (about 1½ tsp), PEPPER (about ¾ tsp).
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

3 kitchens · 3 stars · 3 national awards

Champagne VinaigretteNATIONAL AWARD WINNEROn the jar: CHAMPAGNE
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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Provenance

California–Mediterranean chef of Zuni Café in San Francisco; James Beard Outstanding Chef and Cookbook Award for The Zuni Café Cookbook. Died 2013; restaurant continues.

Originally published as Champagne Vinaigrette (Bread Salad).

Adapted from a Judy Rodgers recipe (Zuni Café Cookbook / Food & Wine roast chicken bread salad).

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 1.7× 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 Zuni Café Cookbook / Food & Wine roast chicken bread salad (published as “Champagne Vinaigrette (Bread Salad)”). Full citation lives in Provenance.

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