{recipe} Brown Butter Vinaigrette

I feel like I have unlocked a magical secret with this creamy, nutty dressing that I want to drink by the pint. I mean, finally, after all these years, I have figured out a legitimate way to put butter on a salad. 

I’m not sure why it took me so long, but I figured since brown butter improves pretty much anything it touches, it couldn’t hurt to try.

There are so many things you can pair this with, so it’s easy to incorporate this browned buttery goodness into many a meal. Here are some ideas for what to put it on:

• A spinach salad with bacon and apples
• A salad of shredded Brussels sprouts, persimmons, and toasted hazelnuts or pecans
• A piece of sauteed or grilled fish
• Pasta salad
• Potato salad
• Your tongue
• Your face
• Everything

In case you have not browned butter before, here is a great tutorial from Simply Recipes.

RECIPE: Brown Butter Vinaigrette
makes enough for 1 large salad

INGREDIENTS:

• 4 Tblsp butter
• 1 Tblsp lemon juice
• 1 Tblsp white wine vinegar
• 1 Tblsp vegetable oil
• 1 tsp smooth Dijon mustard
• 2 tsp real maple syrup
• salt to taste

METHOD:

• Put a heat-proof glass measuring cup or canning jar by the stove.
• Brown the butter – here is an in-depth tutorial with photos.
• Immediately pour butter into jar or measuring cup to stop the cooking.
• Add remaining ingredients and stir or whisk to emulsify.
• Leave at room temperature if not using immediately as butter will harden in the fridge.