Making homemade dressing is so easy and so worth it! Less ingredients than store-bought and more delicious too! My champagne vinaigrette is my go-to and I make a batch of it almost weekly to have on hand for my salads! It is so flavorful and vinegar forward so you don't need a ton of it which saves you a lot of calories too!
Growing up in France, my mom always had a homemade vinaigrette ready to go! When I moved to the USA, I actually was shocked by the amount of different kinds of bottled dressings you could find at the grocery store!
I remember we had an American neighbor for a while when I was a teenager and he would get ranch dried mix packets shipped to him and I thought it was the strangest thing... still makes me laugh today over 20 years later! Note: ranch dressing is not a popular thing in France haha!
Champagne Vinaigrette Ingredients
You will need an immersion blender for this recipe but it is actually optional as the blending is not necessary but recommended for a perfect vinaigrette.
- ½ cup of avocado oil
- ⅓ cup of champagne vinegar
- 1 Tablespoon of Dijon mustard
- 2 garlic cloves (make sure they are minced very thinly if you don't use the immersion blender. You can also replace the fresh garlic with ½ a teaspoon of garlic powder)
- ¼ teaspoon of salt
- a pinch of pepper
How to make Champagne Vinaigrette
Step 1: Add all ingredients in a wide mouth mason jar or any container that would fit an immersion blender. Mix until smooth. The champagne vinaigrette will look "creamier" and that way the oil and vinegar won't separate. Keep refrigerated for up to 1 week.
*If you choose not to blend it, just make sure to mix it well every time before use.
Storage → keep refrigerated for up to 1 week as we are using fresh garlic. If you use garlic powder instead, it can be stored at room temperature. Make sure to take it out of the fridge at least 10 min before serving so the oil component has time to warm up a bit for a very smooth dressing. Refrigerated oil can sometimes get a little firmer therefore the vinaigrette could be a little clunky when right out of the fridge.
- 1 Immersion blender (also called hand blender)
- ½ cup avocado oil
- ⅓ cup champagne vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves (or ½ teaspoon garlic powder)
- ¼ teaspoon salt more or less to taste
- 1 pinch pepper more or less to taste
- Add all ingredients in a wide mouth mason jar or any container that would fit an immersion blender. Mix until smooth. The champagne vinaigrette will look "creamier" that way and the oil and vinegar won't separate. Keep refrigerated for up to 1 week. *If you choose not to blend it, just make sure to mix it well every time before use.