James Beard

Author and Educator

"The key to a vinaigrette that it is neither drowned in a heavy, fruity olive oil or acidic with too much vinegar is balance. Use a ratio of 3 to 4 parts oil to 1 part vinegar.” –James Beard


1/4 cup


  • 6 tablespoons fruity olive oil
  • 1 1/2 tablespoons vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 clove garlic
  • Dijon mustard, to taste


Whisk all ingredients together until well blended. Taste before adding additional vinegar.