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Brown Butter Vinaigrette

Brown butter vinaigrette with a silky, amber emulsion and hazelnut-colored brown butter flecks throughout. This French-style dressing blends nutty browned butter with balsamic, Dijon, shallot, garlic, and honey for a versatile, simple finish.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment
Cuisine: French
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Brown butter vinaigrette base
  • 0.5 cup butter
  • 3 tbsp balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1 shallot minced
  • 2 garlic minced
  • 1 tsp honey
  • 0.25 tsp salt to taste
  • 0.125 tsp pepper to taste

Equipment

  • 1 small saucepan

Method
 

Brown and emulsify
  1. Melt the butter in a small saucepan over medium heat, stirring occasionally, until it turns golden brown and smells nutty, about 5-7 minutes. Watch carefully to avoid burning.
  2. Remove the pan from the heat and let the butter cool slightly. You want it warm enough to stay fluid but not scorching.
  3. Whisk in the balsamic vinegar, Dijon mustard, minced shallot, minced garlic, and honey until smooth and glossy. Keep whisking to form a silky emulsion.
Season and serve
  1. Season with salt and pepper to taste, whisking again to combine. Taste and adjust for balance.
  2. Use immediately while still warm, or let cool and store in a jar. Shake well before each use to bring the emulsion back together.

Notes

Pro tip: keep the butter at medium heat and whisk steadily—golden brown with nutty aroma is the goal, because it can go from browned to burnt quickly. Store in a sealed jar in the refrigerator up to 5 days; bring to room temperature and shake well before using. Freezing is not recommended due to texture changes. For a lighter option, use half butter and half olive oil (or a plant-butter blend) while still browning a portion of the butter for the hazelnut flecks.