Nutty Beurre Vinaigrette

Name: Nutty Beurre Vinaigrette
Yield: Serves Eight
Cuisine: United Kingdom
Ingredients: 100 g (4 oz) butter; salt and pepper; 3 tablespoons red wine, tarragon or sherry vinegar; 4-5 tablespoons walnut, olive, hazelnut or groundnut oil; 3 tablespoons red wine, tarragon or sherry vinegar; 3 tablespoons red wine, tarragon or sherry vinegar; 4-5 tablespoons walnut, olive, hazelnut or groundnut oil; salt and pepper; 4-5 tablespoons walnut, olive, hazelnut or groundnut oil; 4-5 tablespoons walnut, olive, hazelnut or groundnut oil

Preparation info

Serves
Eight

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

I have included here a nut-brown butter vinaigrette, which is a superb alternative to the beurre noisette for salads or warm fish and meat dishes.

Ingredients

100 g (4 oz) butter
3 tablespoons red wine, tarragon</

Europe
United Kingdom
Sauce
Gluten-free
Vegetarian
England

Method

Heat the butter in a frying pan until it reaches the nut-brown stage.
At this point, remove the pan from the heat and pour in the vinegar. Whisk in the oil, season with salt and pepper and leave to cool.
The vinaigrette can be stored in a screw-top jar or bottle and refrigerated until needed, serving at room temperature or slightly warm.