Homemade vinaigrettes are super easy to make and the creative concoctions are endless with different flavors of vinegar and variations of oil.

I was inspired to find champagne vinegar after loving a champagne vinaigrette I had on a salad at a local restaurant. Champagne vinegar can be tricky to find, so I advise looking for it at a specialty grocery store or asking your nearest big-box store if they carry it. When in doubt, you can always purchase it online and rest assured, the work to find it is worth the taste. Once you have the vinegar on hand,  you’ll be able to make this light and smooth vinaigrette whenever you’re looking to “dress” or “fancy” up your salad.

Champagne Vinaigrette

Prep time: < 5min

Makes: about 1 ¼ cups


  • 2/3 EVOO
  • 1/3 champagne vinegar
  • 1 shallot, finely diced, or 1 tsp onion powder*
  • 3-4 fat cloves of garlic, minced
  • 1 tsp honey
  • 1/2 Dijon mustard (grainy or regular)
  • 1/2 tsp Himalayan pink salt 
  • Sprinkle of pepper

Let’s do this! 

  1. Using an immersion blender, regular blender, or food processor, blend all of the ingredients together until a smooth, “dressing-like” consistency is obtained. Add water to thin out the dressing if the dressing is too thick for your preference. 
  2. Pour dressing into a Mason jar with lid or any other bottle. Shake well before using and store in the refrigerator for up to 3 days. 
  3. Enjoy!

*I regularly forget to buy shallot so find myself substituting 1 tsp of onion powder instead. I prefer using shallot but don’t taste too much of a difference when using onion powder as a replacement. 

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