One of my goals is to get you to quit buying bottled salad dressing. If you learn to make your own, you always have exactly what you want without all those mystery ingredients you can't pronounce. It's so simple you'll wonder why you've never done it before. This champagne vinaigrette is a great one to have on hand because it's so versatile. I've used it for potato salad, a spread on sandwiches, and of course a dressing for all kinds of salads. Here's what you'll need:
- ½ shallot, quartered & minced
- 1 clove garlic, minced
- 1/8 tsp Kosher salt
- 1 TBL Dijon mustard
- 2 TBL sugar
- 1/8 tsp of ground white pepper
- ½ C champagne vinegar
- 1 ½ C canola oil
In a blender process the shallot and garlic until finely minced. Add the mustard, sugar, pepper, salt, & vinegar. Process to combine ingredients thoroughly. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Taste & adjust seasoning. That's it!!
Enjoy!
Lynn
Champagne Vinaigrette
- ½ shallot, quartered & minced
- 1small clove garlic, minced
- 1/8 teaspoon kosher salt
- 1 Tablespoon Dijon mustard
- 2 Tablespoons sugar
- 1/8teaspoon of ground white pepper
- ½ cup champagne vinegar
- 1 ½ cups Canola oil
In a blender process the shallot and garlic until finely minced. Add the mustard, sugar, pepper, salt, & vinegar.Process to combine ingredients thoroughly. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Taste & adjust seasoning.
