Nutty Beurre Vinaigrette

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

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.


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


  • 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.