Tis the season for salads that are as hearty as they are green. This brown butter vinaigrette is not just perfect for raw greens, it’s also a luscious dressing for many varieties of cooked vegetables as well. You can add fresh herbs like rosemary, sage, chives or parsley. You can play around with other acidity like fresh citrus juice, balsamic or sherry vinegar. This vinaigrette is nutty and bright, making it a perfect pairing for roasted root vegetables, chicken and even fish. The possibilities are endless. The question is, what will you make?
1/2 c. butter
1/4 c. apple cider vinegar
2 T. maple syrup
2 T. dijon mustard
salt and pepper to taste
- In a saucepan over medium heat, bring butter to a simmer. The butter will get foamy and then the foam will subside and the butter solids will begin to brown. Once the butter has turned a golden brown, turn off heat. Pour into medium bowl.
- Whisk in apple cider vinegar, maple syrup, dijon and salt and pepper.
- Refrigerate in a glass jar until ready to use. Put jar in hot water to re-warm before serving.
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-pour warm over vegetables
-drizzle over green salads
-use as a sauce for chicken, pork or fish
-add herbs like rosemary, sage, chives, parsley, mint
-play around with other acids like orange juice, lemon juice, sherry or balsamic vinegars