Champagne Vinaigrette

Champagne Vinaigrette

6 Reviews
From: EatingWell Magazine December 2006

Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender, just mince the shallots, then whisk the ingredients in a medium bowl.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 shallot, peeled and quartered
  • 1/4 cup champagne vinegar, or white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition information

  • Serving size: generous 1 tablespoon
  • Per serving: 51 calories; 5 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 182 mg sodium; 4 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 1/2 fat

Reviews 6

December 30, 2012
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By: EatingWell User
should not be published I knew this was a bust when it called for 1:1 oil:vinegar. the most clueless chef nows the basic ratio is 3:1 and a whole shallot? its a dressing not soup. this is a prime example of ill advised information that gets distributed on the internet. eating well? more like eating the grossest dressing ever. this site has no credibility after reading this. Pros: nothing Cons: everything!
February 15, 2012
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By: EatingWell User
quarter and roast shallot in oven before blending will add a nice caramel onion flavor and lessen the bite some greener shallots have.
November 25, 2010
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By: EatingWell User
Horrible dressing... WAY too much shallot... you should probably only use 1/4 of the shallot. After a lot of hard work, salad is ruined :(
August 18, 2010
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By: EatingWell User
This is the best dressing ever! It tastes as though you ordered the salad from a gourmet restaurant. We have become addicted to this dressing and make it every week.
July 30, 2010
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By: EatingWell User
March 10, 2010
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By: EatingWell User
I didn't use a blender and this turned out deliciously! Loved the flavor!