This Champagne Vinaigrette is quick and easy to prepare, and is perfect over a variety of salad combinations. I love that it has no added sugar, so it’s Whole30® compliant, and it’s also Vegan and Paleo friendly. All you need is 5 minutes of time to whip it up, and it tastes so much better than a store-bought bottle!
This recipe comes from chef Jo Marie of The Mixx. She is sharing this recipe with us today to celebrate that The Mixx is Kansas City’s first local restaurant to have an official Whole30® Approved partnership! (If you’re in KC, the Whole30 Approved menu will be available online, and you can ask for it in restaurants by request. Paleo and Keto menus will also be available, and as always, vegan, vegetarian and gluten-free options are marked on their main menu.)
What is Champagne Vinegar?
Champagne vinegar is a dry white wine vinegar, which tends to be more mild in flavor and acidity compared to other types of vinegar. It’s made with the same grapes used to make Champagne— Chardonnay or Pinot Noir grapes– and can only be made in the Champagne area of France.
Champagne vinegar is thought to be slightly more mild in flavor than other white wine vinegars, making it perfect for cooking, and for salad dressings like this one!
Does Champagne Vinaigrette Have Alcohol?
During the fermentation process used for making vinegar, bacteria eats up most of the alcohol originally found in wine. As a result, very little alcohol is left in the final product. (The trace ethanol found in vinegar typically comes in at under 2%, which is considered negligible by most standards.)
Can you have Champagne Vinegar on Whole30?
Almost all vinegars are allowed during a Whole30® program, including champagne vinegar. The exception to the rule is malt vinegar, because it is derived from barley, which contains gluten. (And the point of doing a Whole30 is to act as an elimination diet.)
How to Make Champagne Vinaigrette
Making this dressing is as easy as adding the ingredients to a blender and then pressing a button. I know some recipes require that you add the oil in last, drizzling it in to help the dressing emulsify, but I find that the extra step isn’t necessary. Just add it all to the blender and let it do all of the work for you.
Here’s a quick 1-minute video showing you how easy it is:
Champagne Vinaigrette (No Added Sugar!)
- 1/3 cup champagne vinegar
- 2/3 cup extra-virgin olive oil (or avocado oil)
- 1 tablespoon stone-ground mustard
- 1 tablespoon finely chopped shallots
- 1 clove garlic
- 1 teaspoon dried tarragon (or a tablespoon freshly minced)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- Combine all of the ingredients in a blender and blend until smooth and emulsified. Taste and adjust the seasoning to your liking, then serve it over your favorite salad ingredients.
- Leftover dressing can be stored in the fridge for up to 1 week in an airtight container.
Champagne Vinaigrette Nutrition (per 2 tablespoons): Calories: 164, Fat: 18g, Carbohydrates: 1g, Fiber: 1g, Protein: 1g
- If you don’t have a blender, you can shake all of these ingredients together in a glass jar with a lid. Just make sure you grate or mince the garlic first.
- If you don’t have champagne vinegar, you can use any other type of vinegar you like for a slightly different flavor.
- You can swap stone-ground mustard for Dijon, if you prefer.
If you try this recipe, please leave a comment below and let me know what you think! And if you make any substitutions, please let me know how that works out for you, too. We can all benefit from hearing about your experience!