Mimosa Champagne Vinaigrette
This mimosa champagne vinaigrette recipe is a light and flavorful homemade salad dressing that is perfect served with a brunch salad and more!
Servings: 8
Ingredients
- 1/3 cup champagne vinegar
- 1/3 cup olive oil
- 3 tablespoons orange juice Freshly squeezed or pulp-free orange juice work best.
- 2 tablespoons Dijon mustard I do not recommend using other types of mustard as a substitute.
- 1 teaspoon sweetener (or to taste - see notes)
- 1/2 teaspoon salt & pepper (or to taste - see notes)
Optional:
- 1 sprig rosemary Garnish with a sprig of fresh rosemary. I also add 1 tablespoon of finely chopped fresh rosemary or tarragon.
- 1 teaspoon shallots finely minced or grated shallots.
- 1 teaspoon chives finely chopped chives.
Instructions
- Add the Dijon mustard, shallots, sweetener, salt, and pepper to a bowl, then pour in the vinegar and orange juice, then whisk to combine. Add any optional ingredients to the bowl if desired. (see notes) Slowly pour in the olive oil while whisking until the dressing is emulsified. You can also add everything to a jar, secure the lid, and shake well to combine.
- Do a taste test and add additional salt, pepper, or sweetener if needed. Use as desired or store in an air-tight container in the refrigerator until ready to use.For a fancy brunch, serve in a champagne flute and garnish with a sprig of rosemary. Enjoy!
Notes
The champagne mimosa vinaigrette recipe ingredients can easily be adjusted to suit your taste.
- Champagne vinegar: Champagne vinegar is lighter and less acidic than other types of vinegar. However, you can use white wine vinegar as a substitute if needed.
- Olive oil - This is a light vinaigrette. You can add more olive oil for a more traditional vinaigrette ratio.
- Orange juice - Freshly squeezed orange juice or pulp-free orange juice work best.
- Dijon mustard - I use organic Dijon mustard to make my dressing. I do not recommend using other types of mustard as a substitute.
- Sweetener - I love a little sweetness to balance the flavors. I use granulated stevia or monk fruit, but you can also use regular sugar or the sweetener of your choice and adjust the amount to taste. Omit or use less for a savory salad dressing.
- Salt & pepper - This can easily be adjusted to taste. It is best to start low and then add in small increments. You can always add more, but you can't take it out once it's in there.
- Rosemary: Garnish with a sprig of fresh rosemary. I also add finely chopped fresh rosemary or tarragon to the vinaigrette.
- Shallots: Finely minced or grated shallots.
- Chives: You can also stir in finely chopped chives.