Champagne Vinaigrette 1.000
Apr 11, 2007

This tart dressing is served at 1789 in Georgetown with a salad of mixed baby greens.

Refrigerate in an airtight container for up to 2 weeks. Shake well before using.

Servings: 1 cup
  • 1/4 cup champagne vinegar
  • 1 1/2 teaspoons Dijon-style mustard
  • 1 tablespoon finely minced shallot
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • Salt
  • Freshly cracked black pepper


Combine the vinegar, mustard, shallot and lemon juice in a bowl. Slowly whisk in the oils until they are emulsified. Season with salt and pepper to taste.

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Recipe Source

From chef Nathan Beauchamp.

Tested by Leslie Waugh.

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