Brown Butter Vinaigrette Recipes
BROWN-BUTTER VINAIGRETTE
Provided by Christine Muhlke
Categories condiments, sauces and gravies
Time 10m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Melt the butter in a small saucepan over medium-high heat until browned but not burned, about 5 minutes. Remove from heat and reserve.
- In a blender, combine the vinegar, olive oil, shallot and mustard. Blend until smooth. With the motor running, slowly drizzle in the reserved butter and blend until thickened. Season to taste and set aside at room temperature until ready to serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 14 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 104 milligrams, Sugar 0 grams, TransFat 1 gram
MIXED GREENS SALAD WITH BROWN BUTTER VINAIGRETTE
Steps:
- Place butter in a medium saucepan over medium-high heat. When the butter turns light brown in color, add shallots and stir for 10 seconds then season with salt and pepper. Add the sherry vinegar. Remove from heat, place in blender. Turn blender on high; slowly drizzle in olive oil to create an emulsion. Once all the olive oil is added, turn blender off. Taste for seasoning; adjust with salt and pepper, if needed. Add thyme and Italian parsley to blender, quickly pulse to incorporate.
- In a large bowl, toss salad greens with vinaigrette and serve immediately.
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- In a thick-bottom skillet, melt butter over medium heat. Once the butter is fully melted, reduce heat to medium-low, and continue sizzling the butter, swirling the pan occasionally, until the thick, dense foam cooks off and the bubbles get bigger and more clear. You’ll see that the milk solids are separated from the liquid. Reduce heat to low and cook, whisking constantly, until you can see that the solids have turned a rich brown, and the liquid fat is darkening as well, closer to the color of a stout than that of an IPA. The whole process should take 5 to 10 minutes, depending on how hot your stove is. The lower your heat, the darker you’ll be able to toast the butter without burning it.
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