Brown Butter Vinaigrette
This creamy, dreamy sauce takes minutes to prepare and takes everything from steamed broccoli to a piece of roasted chicken to a whole new level of deliciousness. You can store any leftover vinaigrette in a lidded container in the fridge. Just keep in mind that the butter will re-solidify and you will need to reheat the vinaigrette to loosen it back up.
- 1/2 cup cup unsalted butter (1 stick)
- 1sprig of sage (about 4 leaves), finely chopped
- 1/2shallot, finely chopped
- 1/2 teaspoon salt
- 1/8teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice (about 1/2 a lemon)
How to Make It
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.
The moment you see the right color, remove the pan from heat and add your chopped sage and shallot. Sizzle and swirl in the hot pan for about a minute, then transfer to a heatproof bowl. Add salt, pepper, red wine vinegar, balsamic and lemon juice, and whisk together until vinaigrette looks glossy and smooth. Taste and add salt to your preferences.
Use immediately or refrigerate for up to three days. To reheat, microwave in 10 second increments until the butter is completely melted, then transfer to a bowl and whisk until the fat and vinegar are reincorporated.
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