Butter in a vinaigrette? Yes! But not just any butter—fragrant and flavorful browned butter, which is butter that has been cooked until the milk solids (the bits that separate out to the bottom) turn toasty and chestnut in color and the mixture gives off an amazing nutty aroma. The transformation is nothing short of remarkable.
The small amount of oil in this rich dressing aids with emulsification and helps keep the dressing more fluid than it would be with just the butter. Still, the vinaigrette is best used warm, so put it on greens that can stand up to a bit of heat. It’s also important to make sure that the leaves—or vegetables or fruits—in your salad are at room temperature.
MAKES ABOUT 1/2 CUP [120 ML]
2 Tbsp sherry vinegar
1 tsp pure maple syrup
Kosher salt
Freshly ground black pepper
4 Tbsp [55 g] unsalted butter
11/2 Tbsp neutral oil, such as sunflower or canola
In a glass jar, combine the vinegar, maple syrup, 1/2 tsp salt, and 1/4 tsp pepper, swirl to dissolve the salt, and set aside.
In a small, heavy skillet or saucepan over medium-high heat, warm the butter until fully melted. Continue cooking, occasionally swirling the pan, until the milk solids at the bottom begin to take on a little color, 4 to 5 minutes. Continue to cook, stirring and scraping the bottom of the pan with a silicone spatula to ensure even browning, until the butter smells toasty and nutty and the milk solids are deeply browned—about the color of dark maple syrup. Immediately pour the butter into a small bowl, whisk in the oil, and let cool until just warm to the touch.
Add the butter mixture to the jar with the vinegar mixture, screw on the lid tightly, and shake until the ingredients are well combined. Taste and adjust the seasoning with additional salt and pepper, if necessary. Shake to recombine and use immediately.
