Champagne Vinaigrette

Champagne Vinaigrette

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.

From EatingWell: December 2006, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 2/3 cup, for 8 servings
Active Time: 5
Total Time: 5


  1. 1 shallot, peeled and quartered
  2. 1/4 cup champagne vinegar, or white-wine vinegar
  3. 1/4 cup extra-virgin olive oil
  4. 1 tablespoon Dijon mustard
  5. 3/4 teaspoon salt
  6. Freshly ground pepper to taste


Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Try This Recipe With:


Nutrition Per Serving: 53 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 182 mg sodium; 4 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: 1 1/2 fat