Best Champagne Shallot Vinaigrette Recipes

Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

Steps:

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

Champagne Vinaigrette image

Provided by Pat Neely

Yield Makes 3/4 cup

Number Of Ingredients 9

1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Steps:

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

Champagne-Shallot Vinaigrette image

Provided by Martha Stewart

Yield Makes about 1/2 cup

Number Of Ingredients 6

1 small shallot, minced
1 tablespoon champagne vinegar
1 teaspoon fresh lemon juice
Pinch of coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper, to taste

Steps:

Stir together shallot, vinegar, lemon juice, and salt in a small bowl, and let stand for 10 minutes. Pour in oil in a slow, steady stream, whisking until emulsified. Season with pepper.

Shallot Vinaigrette image

Provided by Martha Stewart

Yield Makes about 1/2 cup

Number Of Ingredients 6

2 tablespoons champagne vinegar
1 1/2 teaspoons Dijon mustard
1 small shallot, minced
Coarse salt
Freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Combine vinegar, mustard, shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a large bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.