This Chardonnay vinaigrette dressing is so light and tasty and perfect for any kind of salad. A homemade dressing made with white wine, olive oil, and herbs. It's an easy dressing you can adjust to your own taste!
This delicious vinaigrette makes things extra fancy by using chardonnay vinegar. It's a flavorful take on classic vinaigrette that you might not have had before.
The great thing about this white wine vinaigrette is that you can make it more or less sweet depending on your taste, so it's always perfectly balanced for you.
Don't worry though if you can't find it you can always substitute any wine-based vinegar, apple cider vinegar, or even rice vinegar for a similar results. Either way you will love this dressing and can make it as sweet as you want!
My husband Ken has the sweet tooth and always makes this dressing sweeter than I do. I still enjoy it because it adds such a wonderful flavor to any salad and is definitely different!
Why You Will Love this Recipe
- It's quick and easy and only uses simple ingredients.
- It's healthy and delicious.
- It feels so fancy!
⭐️ Top Tip:
No chardonnay vinegar? Don't worry! You can substitute it with any wine-based vinegar, apple cider vinegar, or even rice vinegar with excellent results.
Ingredients You Need
You'll only need a handful of simple ingredients to make this chardonnay vinaigrette recipe. You should be able to find them all at your local store. See the recipe card for exact quantities.
- Chardonnay: Gives the vinaigrette more white wine flavor. Chardonnay, a dry white wine with hints of fruit, smokiness, and nuttiness.
- Chardonnay vinegar: A vinegar made from this variety of white wine. Compared to other vinegars it has a relative mild flavor.
- Olive oil: The best healthy oil to use for salads and homemade dressings.
- Sugar: Just a touch for a bit of sweetness to balance out the vinegar.
- Dijon mustard: Adds flavor but also emulsifies the dressing keeping it from separating.
- Herbs de Provence: An easy herb blend for flavor.
How to Make Chardonnay Vinaigrette
Like my other vinaigrettes, this one is super easy to make. The highlights are below, but you'll find the exact instructions in the recipe card at the end of the post.
- Combine all the ingredients in a bowl or sealable container.
- Whisk or shake vigorously until everything is combined.
Substitutions and Variations
- Olive Oil: Grapeseed, avocado oil, or another vegetable oil will work instead.
- Chardonnay Vinegar: If you cannot find chardonnay vinegar you can substitute it with any red or white wine-based vinegar, champagne vinegar, apple cider vinegar, or even rice vinegar for similar results.
- Herbs de Provence: Use Italian seasoning or make your own and add a tiny pinch of dried thyme, savory, marjoram, rosemary, fennel, and a crushed bay leaf. Some include lavender but I usually skip it.
- Dijon Mustard: Use yellow mustard instead.
- Sugar: Use honey instead. Maple syrup will work too but will alter the flavor of the dressing.
- Chardonnay: Non-alcoholic substitutes are lemon juice, vegetable or chicken broth, apple cider vinegar, white or red wine vinegar, or water. Alcoholic substitutes include Viognier, Chenin Blanc, Sémillon, Garganega, Aligoté, or Godello.
If you think this sounds good, then you need to check out this Strawberry Spinach Salad with Chardonnay Vinaigrette!
- Refrigerator: Store in an airtight container for up to a week.
- Make ahead: Make as much as you think you'll eat within one week.
How to Use Chardonnay Vinaigrette
Like all vinaigrettes, add it to any salad of any kind. It especially goes well with salads that contain fruit but you can also use it on pasta salad or potato salad.
Chardonnay vinaigrette makes a great marinade or sauce for meat. I love it with chicken thighs or drizzled over baked fish.
- Whisk or shake vigorously when mixing the ingredients. That's the best way to make that great emulsification happen.
- Store in an airtight jar or container that makes it easy to shake before using.
- Feel free to add more sugar, vinegar, or seasoning to make it to your own tastes.
- After refrigeration, let it sit on the counter for 15 minutes before serving. The oil will solidify when cold and this step will help it melt a bit so you can easily remix the dressing.
Wine vinegar is made from red or white wine and may be pungent or more mild in flavor.
There is a small amount of alcohol but it's negligible. If you prefer an alcohol-free vinaigrette, check the substitutions above for ideas.
Vinaigrette is delicious on any salad. It also makes an excellent marinade or sauce for meats.
More Sauce and Salad Dressing Recipes
Chardonnay Vinaigrette Dressing
- In a small resealable container combine oil, chardonnay, vinegar, mustard, Herbs de Provence, salt, pepper and sugar.
- Shake and taste before serving. You may need to add more sugar and my husband always adds a bit more mustard. Refrigerate until needed.
This post was originally published February 2016. It has been republished with new images and content.