5 Minute Pantry Champagne Vinaigrette
Sometimes simple recipes are the best recipes, and that’s exactly what this pantry champagne vinaigrette is. It’s one of those recipes that I make at least 2-3 times a week, as we eat a lot of salads. I absolutely love my lemon vinaigrette, but sometimes I don’t have fresh lemons or garlic on hand, so that’s where this pantry champagne vinaigrette comes in handy. All you need to whip up this pantry vinaigrette are 5 simple ingredients, extra virgin olive oil, champagne vinegar, Dijon mustard, salt and pepper! That’s it! I bet if you looked in your pantry, you would have all of the ingredients on hand and could make this now!
This pantry champagne vinaigrette literally takes under 5 minutes to make, has no added sugar or other random ingredients and stabilizers that you can’t pronounce. The other bonus is that you’re in control of the oil that’s used, as most store bought vinaigrette’s use a blend of oils, or canola oil, yuck! We love pairing this vinaigrette with my Greek salad (recipe soon)! Ok, enough about all the benefits, let’s make some vinaigrette.
If you love simple vinaigrette’s, then you will love my lemon vinaigrette.
5 Minute Pantry Champagne Vinaigrette
5
minutes5
minutesIngredients
4 tablespoons champagne vinegar
4 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard – I love this Dijon from Primal, as it has clean ingredients and no added sugar
1 teaspoon fine Celtic sea salt, I adore this Celtic sea salt, as it’s unrefined and chock-full of minerals
1 teaspoon freshly ground pepper, this is truly to taste, use more or less
Directions
In a wide mouth canning jar or glass, whisk together the following, 4 tablespoons champagne vinegar, 4 tablespoons extra-virgin olive oil, 2 teaspoons Dijon mustard, 1 teaspoon sea salt, roughly 1 teaspoon freshly ground pepper. I honestly just give my pepper grinder about 20-25 twists, whisk the dressing, and then taste the dressing with a bit of lettuce. I then add more pepper if needed.
If not using right away, make sure to whisk the dressing before use.
- Leftover dressing will last for a week in the fridge.I recommend taking the dressing out ½ hour before using it, so the oil can soften, as it will harden in the fridge.
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This dressing is SO simple and delicious!!. I will definitely have to double the recipe next time. It is a winner! Thanks Marin Momma! I have been absent from your site for a while, I but am back and will continue to try out your wonderful and healthy options. Keep them coming!!!
Hi Kim! Yay! So glad you made the vinaigrette and it was a success! Thanks for letting men know ;). xoxo, Jackie
Can’t wait to try this! Your website is fabulous by the way. Love the way it looks! Cheers!
Thanks so much Melinda! I’m excited for the new site. I hope you make and love the vinaigrette. xoxo, Jackie