Surprisingly, I had quite a bit of champagne leftover from our New Years Eve celebration. Hmmmm….what’s a girl to do with leftover champagne when I have sworn off drinking for at least two weeks after the liver damaging holidays? Make my favorite Champagne Vanilla Scallop recipe? Nah too much work. Shine my shoes? Apparently, cobblers use flat champagne to shine shoes, but I don’t really have any shoes nice enough to shine. I decided to keep it simple and make a champagne vinaigrette complete with cheesy photo of vinaigrette in a champagne glass. Yes, I said simple.
Many people think that buying store bought salad dressings is the way to go. But once you make your own you will never go back to store bought. It is extremely easy and the flavor/quality does not compare to store bought. Trust me. Plus, you don’t have to worry about what is actually in the dressing because you made it your self. In store bought, there are always fillers or preservatives or colorings because the average American consumer is not used to the way things naturally look. This isn’t a Food Inc. type rant (I work for a large food company), merely a suggestion because you honestly can’t beat the taste of a homemade dressing.
Here are a few of my favorites:
Champagne Vinaigrette
As a general rule, I use the ratio one part vinegar to three parts oil for any vinaigrette. Then just add in your extras. I generally try to use a little bit of Dijon too because it makes it creamier and acts as an emulsifier which keeps the vinegar and oil from separating.
3 Tablespoons Red wine vinegar
3 Tablespoons Champagne
1 Clove garlic minced
1 Tablespoon Mayo (optional for creaminess)
1 Teaspoon Dijon Mustard
½ Teaspoon Sugar
Salt and Pepper to taste
½ Cup Olive Oil
Mix all ingredients except oil in blender. I always blend my dressings – it seems to work. Drizzle in oil slowly and blend until creamy.
Spicy Chipotle Vinaigrette
¼ Cup Balsamic Vinegar
1 Teaspoon Dijon Mustard
1.5 Teaspoons Chipotle Chili powder or Adobo powder
Salt and Pepper to taste
½ Cup Olive Oil
Mix all ingredients except oil in blender. Drizzle in oil slowly and blend until creamy.
Homemade Blue Cheese Dressing
¾ Cup sour cream
½ Teaspoon dry mustard
½ Teaspoon salt
½ Garlic clove minced
1 Teaspoon Worcestershire sauce
½ Cup mayonnaise
3 Oz. crumbled blue cheese
Combine all ingredients with the exception of blue cheese in a large bowl. Mix for 2 minutes on low speed. Slowly add blue cheese and blend 4 more minutes. Refrigerate 24 hours prior to serving.
Also, here are a few others I have posted in the past:
Blueberry Balsamic Vinaigrette
I will post my Caesar recipe soon. That is the first thing I learned to make in my dad’s restaurant.:)
Hope you enjoy!
Love,
Lindzee
