Champagne Vinaigrette

To make homemade champagne vinegar, store leftover champagne in an open, widemouthed jar at room temperature. In a few weeks, it will be vinegar.

  • Yield: Makes 1 cup
Champagne Vinaigrette

Source: Celebrating 2000, Special Issue 2000


  • 2 teaspoons Dijon mustard
  • 1/4 cup champagne vinegar
  • 3/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • Pinch of freshly ground black pepper


  1. In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.

Cook's Notes

The vinaigrette may be stored in the refrigerator in an airtight container for up to 1 month.


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