shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minChampagne Vinaigrette
Independent adaptation of a publicly published Norman Van Aken recipe. Not affiliated with, sponsored by, or endorsed by Norman Van Aken.
DRESSING · GREEN SALADS
A dressing for green salads.
Van Aken's Champagne vinaigrette for salads.
Ratio
Ingredients
- Salt1 tsp kosher salt (5 ml)
- Pepper½ tsp black pepper (2.5 ml)
- Creole Mustard2 Tbsp Creole mustard (30 ml)
- Champagne1 cup Champagne vinegar (240 ml)
- Canola Oil2 cups canola oil (480 ml)
Method
- Pour to the lines in order (bottom → top): CANOLA OIL, CHAMPAGNE VIN, CREOLE MUSTARD.
- Season to finish: SALT (about ¼ tsp), PEPPER (a pinch).
- Cap the jar and shake until emulsified.
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You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.
4 kitchens · 3 stars · 3 national awards
- Champagne VinaigretteNATIONAL AWARD WINNEROn the jar: CHAMPAGNE
- Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
- Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
- Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC
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Provenance
Norman Van Aken works in New World / Floribbean at Norman's; credentials include James Beard Best Chef: Southeast 1997 (Norman's).
More from this kitchenFAQ
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 0.35× 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 Norman Van Aken / WLRN A Word On Food (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.