Burnt Butter Dressing

• 250 g butter
• 125 ml olive oil/canola blend
• 25

In a pot, heat the butter until it starts to go brown. Remove from heat, and chill the butter slightly but not until solid. Add the sherry vinegar to the butter and begin blending with a hand blender. Tilt the jug and slowly stream in the oil while blending. The dressing should emulsify and thicken slightly. Check seasoning.