Brown Butter Vinaigrette

• 4 Tbsp [60 g] butter
• 1 lemon (about

This dressing needs to be served warm or on hot food; when it gets cold, the butter congeals and has an unpleasant mouthfeel.

To brown the butter: Place it in a stainless-steel sauté or saucepan over medium-low heat until it foams; the foam will eventually sink to the bottom and brown. Hold your nerve and let it get toasty brown. It will smell amazing.

Let the brown butter cool