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Creamy Champagne Viniagrette

Updated on December 1, 2011


  • 6 Egg Yolks
  • 2 Cups Olive Oil
  • 1/2 Cup Fresh Basil Leaves
  • 2 Cloves Peeled Garlic
  • 2 Tbsp. White Vinegar
  • 1/2 Cup Honey
  • 1/2 Cup Champagne
  • 1 Tbsp. Kosher Salt
  • 1 Tsp. Course Ground Black Pepper

In a food processor or blender, blend the egg yolks on high. Still blending, slowly drizzle in the olive oil making sure it's fully incorporated into the yolks (emulsified). If you add the oil too fast, the dressing will seperate or "break". If that happens, watch the video I posted to the right for a good tip on how to save your dressing. Next, add the two cloves of peeled garlic, basil leaves, vinegar, honey, champagne, salt and pepper. Toss with your favorite salad greens and enjoy! Will keep covered in the fridge for up to a week.


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    • Delaney Boling profile image

      Delaney Boling 8 years ago

      I think you'll be happy BFP! Try it on butter lettuce with fresh strawberries, feta cheese and toasted walnuts... delicious!

    • breakfastpop profile image

      breakfastpop 8 years ago

      Definitely different! I will give this recipe a try.