Brown Butter Vinaigrette Recipes

BROWN-BUTTER VINAIGRETTE

Brown-Butter Vinaigrette image

Provided by Christine Muhlke

Categories condiments, sauces and gravies

Time 10m

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

6 ounces unsalted butter
6 tablespoons sherry vinegar
6 tablespoons extra-virgin olive oil
1 tablespoon chopped shallot
1 teaspoon Creole mustard
Kosher salt and freshly ground black pepper

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

Mixed Greens Salad with Brown Butter Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 10m

Number Of Ingredients 8

Ingredients

2 sticks unsalted butter
2 small shallots, minced
Salt and freshly ground black pepper
1/3 cup sherry vinegar
1 cup extra-virgin olive oil
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh Italian parsley leaves
Bag mixed salad greens

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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