Brown Butter and Sturdy Herb Vinaigrette

Brown Butter and Sturdy Herb Vinaigrette

1 Stick Darigold unsalted butter

1 Tbsp minced fresh rosemary

1 Tbsp minced fresh thyme

1 Tbsp minced fresh sage

1 Tbsp minced fresh oregano

2-4 Tbsp lemon juice or sherry wine vinegar

Salt and ground black pepper to taste

Melt butter in a heavy-bottomed saucepan over medium heat, stirring occasionally until solids turn light brown. Pour off half of butterfat and reserve for another use. (Be careful to save brown bits in the pan.) Add rosemary, thyme, sage, and oregano to the brown butter and cook 30 seconds. Whisk in the lemon juice until balanced flavor is achieved. Season to taste with salt and pepper.

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