This brown butter vinaigrette will become a new favorite
The first time I made this was for my Butternut Squash Salad. This nutty and buttery vinaigrette is served warm or room temperature and can go well with roasted and grilled vegetables; fish and shellfish dishes; or even grilled and seared chicken and steak.
I made this salad for this past Thanksgiving, my sister loved it and said: “The colors of the salad are so pretty and the dressing is so good!”. She asked, “Where did you get the recipe?” I told her “Me,” and we just started laughing…It was a great holiday having her here with us.
- 3/4 cup onions medium diced
- 12 oz. unsalted butter
- 1/2 cup sherry vinegar
- 1 TBSP Dijon Mustard
- 1/2 cup extra virgin olive oil
- 2 1/2 TBSP sugar
- To Taste salt and pepper
Place the onions and butter into a small saucepan over medium heat. Brown the butter, do not burn it.
Allow to cool slightly.
Mix the vinegar and mustard first either using a blender or immersion blender. Slowly add the oil while blending to emulsify.
While blending, add the butter and onions.
Season with the sugar, salt, and pepper.