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–+ servings
A Weck mason jar, containing a creamy emulsified vinaigrette, rests on a white surface. There's a white tiled surface in the background.
4.59 from 12 votes

Simple Champagne Vinaigrette

Author - Gena Hamshaw
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Prep Time: 5 minutes
Yields: 12 tablespoons

Ingredients

  • 1/3 cup olive oil
  • 3 tablespoons Champagne vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon maple syrup
  • 1/4-1/2 teaspoon salt (to taste; I prefer closer to a 1/2 teaspoon)
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons finely minced shallot (substitute finely minced red onion or 1-2 cloves minced garlic)

Instructions

  • Whisk together the olive oil, vinegar, mustard, syrup, salt, and pepper together in a medium sized mixing bowl or a liquid measuring cup. When the dressing is emulsified, stir in the shallot and whisk again to combine.
  • The vinaigrette will keep in an airtight container in the fridge for up to one week.