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Champagne Vinaigrette
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Course
Sauces
Ingredients
2
Shallot, peeled and quartered
2
clove
Garlic
1/2
cup
Champagne Vinegar
1
cup
Extra-Virgin Olive Oil
2
tbsp
Dijon Mustard
3/4
tsp
Salt
Freshly ground pepper to taste
Instructions
Combine all ingredients except oil in blender and puree.
Slowly drizzle oil in the blender until emulsified and slightly thick.
Refrigerate up to one week.