Champagne Vinegar Recipes

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE

Mixed Greens with Lemon Champagne Vinaigrette image

Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. -Ray Uyeda, Mountain View, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons champagne vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 shallot, finely chopped
1/2 cup olive oil
4 cups torn leaf lettuce
4 cups fresh spinach
2 cups fresh arugula
3/4 cup chopped walnuts, toasted
1/2 cup pomegranate seeds

Steps:

In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

HOMEMADE RED WINE VINEGAR

Homemade Red Wine Vinegar image

This simple recipe for homemade vinegar comes from Harry Rosenblum, a founder of the Brooklyn Kitchen and the author of "Vinegar Revival." To make it, you'll need a little raw, live, unpasteurized vinegar, or a vinegar mother (which you can buy online, or pick up from a vinegar-making friend). Be sure to aerate the wine before you start, which helps get it ready to ferment, and remember that the timeline in the recipe is a only a guide: The best way to get a sense what's happening as your alcohol transforms into vinegar is to observe it and taste it frequently. Instead of red wine, you can also try the recipe with a rosé, sake, hard cider or your favorite beer. Just keep in mind that if the beverage has an alcohol content of 8 percent or lower, there's no need to add water at the beginning.

Provided by Tejal Rao

Time 10m

Yield About 1½ quarts

Number Of Ingredients 2

Ingredients

1 750-milliliter bottle of good red wine
½ cup live raw vinegar, or vinegar mother

Steps:

Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band.
Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation.
After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 4 milligrams, Sugar 1 gram

CHAMPAGNE VINAIGRETTE

Champagne Vinaigrette image

A classic Champagne Vinaigrette recipe

Provided by Pat Neely

Categories Mustard Salad Dressing Vinegar Honey

Yield Makes 3/4 cup

Number Of Ingredients 9

Ingredients

1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Steps:

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

CHAMPAGNE VINAIGRETTE

Champagne Vinaigrette image

If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 5

Ingredients

2 teaspoons Dijon mustard
1/4 cup champagne vinegar
3/4 cup extra-virgin olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper

Steps:

In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.

CHAMPAGNE VINEGAR

Champagne Vinegar image

Champagne vinegar contains no alcohol yet with these herbs, this vinegar gives you that bubbly sensation you'll enjoy.

Provided by Karen Stephenson

Categories Vinegars and Oils

Time P2m

Yield As much as desired.

Number Of Ingredients 7

Ingredients

1 litre (1 quart) glass jar with lid (steralized)
3 3/4 cups organic apple cider vinegar
1/2 cup finely chopped lemon balm
1/4 cup finely chopped lemon verbena
2 tbsp finely chopped lemon thyme
2 8-10" blades of lemon grass, chopped
Zest of one lemon

Steps:

Place all herbs into the glass jar.
Pour the organic apple cider vinegar into the jar and place lid on. Shake well.
If you are using a mason jar or any other jar with a metal lid be sure to place a layer parchment or wax paper between the mixture in the jar and the lid. Although apple cider vinegar is alkaline, metal lids may slightly corrode. Also, some lids contain BPA (bisphenol A).
Store the jar in a cool, dark location for minimum 6 weeks; or up to three months for a stronger flavour if desired.
Strain the herbs and return into jar or into a decorative jar.

CHAMPAGNE VINAIGRETTE DRESSING

Champagne Vinaigrette Dressing image

Make and share this Champagne Vinaigrette Dressing recipe from Food.com.

Provided by kasue5

Categories Salad Dressings

Time 7m

Yield 16 ounces, 8 serving(s)

Number Of Ingredients 7

Ingredients

12 tablespoons champagne vinegar
8 tablespoons Dijon mustard
3 cups canola oil
1/2 cup honey
1/2 cup water
salt
white pepper

Steps:

In bowl, whisk vinegar, honey and mustard. Gradually add oil and whisk until emulsified. Season with salt & pepper.

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