Equipment
Ingredients
Fats
- 50 g unsalted butter, cubed
- 50 ml extra virgin olive oil
Aromatics and Acids
- 30 ml sherry vinegar
- 15 g shallot, finely minced
- 5 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Combine the sherry vinegar, finely minced shallot, Dijon mustard, kosher salt, and black pepper in a medium heatproof bowl. Whisk briefly and let the mixture rest to macerate the shallots, mellowing their raw bite.
Place the unsalted butter in a small, light-colored saucepan over medium heat. Swirl the pan gently as the butter melts. Continue to cook until the water evaporates (bubbling at around 100C/212F) and the milk solids begin to toast to a deep golden brown, reaching about 120C/250F. The butter will yield a rich, nutty aroma.
Immediately remove the saucepan from the heat to stop the browning process. Slowly pour the hot browned butter into the bowl with the vinegar mixture while whisking constantly. Continue whisking vigorously while slowly streaming in the extra virgin olive oil until the vinaigrette is fully combined and emulsified into a smooth, glossy sauce.
Chef's Notes
- Using a light-colored or stainless steel saucepan is crucial for making beurre noisette (browned butter), as dark non-stick pans mask the color change of the milk solids, making it easy to burn.
- Sherry vinegar provides a complex, slightly oxidized acidity that brilliantly bridges the gap between the rich, nutty butter and the grassy, peppery olive oil.
- This vinaigrette is best served warm immediately after making. It works phenomenally well draped over roasted butternut squash, seared scallops, or a hearty kale salad.
- The Dijon mustard acts not only as a flavor enhancer but also as a crucial surfactant, providing the emulsifying power needed to bind the fats and water-based acids together smoothly.
Storage
Refrigerator: 1 week — Butter will solidify when chilled. To reuse, place the sealed container in a warm water bath until liquid, then shake vigorously to re-emulsify.
Freezer: 1 month — Freeze in ice cube trays for individual portions.
Reheating: Gently warm in a hot water bath or microwave on the lowest power setting in 10-second bursts until just melted. Do not boil.
