Champagne Vinaigrette
Serves: 1 cup
  • ½ cup champagne vinegar, such as B.R. Cohn
  • 1 teaspoon finely minced shallots 1 teaspoon sugar
  • ½ teaspoon Dijon-style mustard
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ cup extra-virgin olive oil
  1. In a small bowl, combine vinegar, shallots, sugar, mustard, salt, and pepper, whisking to blend. In a slow steady stream, add olive oil, whisking vigorously to emulsify.
Make-Ahead Tip: Vinaigrette can be made a day in advance and refrigerated in a covered container. Before serving, let come to room temperature, and whisk to blend.
Recipe by TeaTime Magazine at