No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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 Note

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

Reviews (2)

  • tlrussell 30 May, 2013

    this is my all time favorite dressing. I use all of Martha's dressings and always come back to this one.

  • pappymom 14 Jul, 2010

    does this work with red and white wines also?

Related Topics