Vinaigrette | James Beard Foundation
"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
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Cooking tools:
- Whisk
- Mixing bowl
- Measuring spoon
Ingredients
- 6 tablespoons fruity olive oil
- 1 1/2 tablespoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic
- Dijon mustard, to taste
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