From James Beard's kitchen · James Beard Cooking School / household kitchen, New York
shake · vinaigrette
NATIONAL AWARD WINNERThe Classic
The vinaigrette American cooking was built on
Ratio
OLIVE OIL 90VINEGAR 23
Ingredients
- OLIVE OIL90 ml
- VINEGAR22.5 ml
- SALT6 g
- PEPPER1 g
- GARLIC5 g
- DIJONto taste
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, VINEGAR.
- Add finishing notes: SALT, PEPPER, GARLIC, DIJON.
- Cap the jar and shake until emulsified.
Provenance
Portland-born American cook and teacher whose New York cooking school and cookbooks shaped mid-century American cuisine; namesake of the James Beard Foundation awards.
Originally published as Classic Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from James Beard Foundation (published as “Classic Vinaigrette”). Full citation lives in Provenance.