Filtering by Tag: French Champagne

Sesame Noodles with Champagne Vinegar Peanut Sauce

1 tablespoon black sesame seeds

3 tablespoons OLIVE & VINE French Champagne Vinegar

2 tablespoons OLIVE & VINE Roasted Sesame Oil

1/4 cup reduced-fat peanut butter

3 tablespoons soy sauce

1 tablespoon brown sugar

1/4 teaspoon red pepper flakes

1 tablespoon freshly grated ginger

1 garlic clove, finely minced

1/2 pound spaghetti

1 cup coarsely shredded carrots

2-3 tablespoons thinly sliced scallions


Toast sesame seeds in a warm skillet over medium heat for about 2 minutes or until fragrant. Be careful not to burn. Set aside.

Prepare the peanut sauce. In a large serving bowl, whisk together the vinegar, sesame oil, peanut butter, soy sauce, brown sugar, red pepper, ginger and garlic until smooth. Set aside.

Cook spaghetti according to package directions. When draining, save off about 1/4 cup of pasta water.

While the pasta is cooking, grate the carrots and thinly slice the scallions.  Add the carrots and toasted black sesame seeds to the peanut sauce and stir well. Add the drained pasta and reserved pasta water and toss to coat all ingredients well. Add the scallions and lightly toss.  Serve immediately.

Creamy Champagne Vinegar Dressing

1 garlic clove, finely chopped

2 tablespoons Dijon mustard

1/4 cup OLIVE & VINE French 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 OLIVE & VINE extra virgin olive oil

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and pepper. 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 blend until smooth.

Pickled Beets

2 pounds small to medium sized beets, scrubbed, washed and trimmed

1 tablespoon OLIVE & VINE extra virgin olive oil

Approximately 2 cups OLIVE & VINE balsamic vinegar (French Champagne, Sicilian Lemon, Honey Spiked Ginger) or Serrano Honey vinegar


Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Place the whole beets on the baking sheet, drizzle with extra virgin olive oil and enclose the beets with another sheet of foil. Roast the beets for approximately one hour depending on size. If using large beets, it may take up to 2 hours. The beets are done when you can pierce them with a paring knife with little resistance.

Allow the beets to cool and then slip off the skins.  You can also use a paring knife to help peel them.  Cut the beets in to 1" wedges or circles. Place the beets in a glass jar with a lid and add enough vinegar to just cover. Refrigerate the beets for 24 hours to meld the flavor.

Homemade Mustard

One of the primary ingredients in mustard is vinegar, so the quality of the vinegar makes a huge difference in the final outcome. Try some of our favorite flavors in this recipe or experiment with your own! 

1 cup ground yellow mustard seed

2/3 cup vinegar (OLIVE & VINE Sherry Reserva, Vermont Maple Syrup, French Champagne, Serrano Honey, Jalapeno Piquant, Savory Oregano, Peach Mist, Honey Spiked Ginger, Traditional Balsamic Condimento) 

1/3 cup honey (omit this if you are using a sweeter vinegar such as Peach Mist balsamic)

1 teaspoon sea salt


Combine the ingredients in a small saucepan and cook over medium to medium-low heat for approximately six minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing in an air-tight container. 

If you like your mustard spicy, you can refrigerate it at this point which will preserve its fiery characteristic.  If you prefer a more mellow flavor, allow it to sit at room temperature for a day or so before refrigerating.

Makes about 1-1/2 cups.


You can also experiment with adding herbs, infused sea salts, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless!

Use as a condiment or to emulsify a great vinaigrette or marinade.