Brown Butter Vinaigrette Recipe
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
12 tablespoons
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Calories
80 kcal
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Cuisine
North American, American
Brown Butter Vinaigrette Recipe
Description
This Brown Butter Vinaigrette recipe starts by carefully browning salted butter over high heat until it foams and develops a toasted, nutty scent, then removing it from the heat to combine with avocado oil. The dressing base includes maple syrup, balsamic vinegar, apple cider vinegar, and Dijon mustard, whisked together before slowly adding the brown butter and oil to form a smooth, creamy vinaigrette.
The result is a dressing with a distinct toasted flavor from the brown butter, balanced acidity from the two vinegars, slight sweetness from maple syrup, and a subtle tang and thickening effect from Dijon mustard. The avocado oil provides a neutral, smooth mouthfeel that does not harden when chilled.
This vinaigrette complements salads with greens that can benefit from richer, savory flavors, such as roasted vegetables or hearty lettuces. Its creamy consistency coats leaves evenly without heaviness. The components can be prepared ahead and stored at room temperature to maintain texture.
Note that oils that don’t solidify under refrigeration, like avocado, grapeseed, canola, or sunflower oil, work best for maintaining a pourable consistency. The cooking requires close attention to butter to avoid burning.
Ingredients
- ¼ cup butter salted
- ¼ cup avocado oil see notes
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- ½ tablespoon Dijon mustard
Instructions
- Melt the butter in a small frying pan over high heat. Once it begins to foam, stir it and watch it carefully, it will brown in 1-2 minutes. Stir the butter a few times to ensure it browns evenly. Remove the pan from the heat. Add the avocado oil to the pan then and set it aside for the butter to cool slightly.
- In a medium-sized bowl, whisk the maple syrup, balsamic vinegar, apple cider vinegar, and dijon mustard. Slowly drizzle in the brown butter and oil, whisking the entire time. Once all the oil and butter have been added, whisk the dressing quickly for several seconds so it becomes creamy.
- Store the dressing at room temperature until you are ready to use it.
Notes
- Use oils like avocado, grapeseed, canola, or sunflower that remain liquid when chilled to keep the vinaigrette pourable.
- Watch the butter closely while browning to prevent burning and achieve an even color and aroma.
- Whisk the dressing thoroughly when combining brown butter and oil to ensure a creamy texture.
- The vinaigrette stores well at room temperature until ready to be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12tablespoons
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1 tablespoon | |
| Calories | 80kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 41mg | 2% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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