Brown Butter Vinaigrette

Step 1: Place the butter in a small saucepan over medium heat. Stir, scraping down the sides with a rubber spatula, until the butter foam subsides and the butter turns nut-brown and aromatic....Be Very Careful to not go over this stage to prevent it from burning. Immediately immerse the pan in a bowl of cold water (focusing on the bottom of the pan) to stop the cooking.

Step 2: Combine the butter with the remaining ingredients in a blender and puree, or blend with a whisk. Taste and adjust the seasoning, if needed, then serve or refrigerate. (If refrigerated the butter will solidify, therefore, rewarm it gently before using (a quick second or two in the microwave works well. Shake away. I do the same with dressings that include pure olive oil, as it too solidifies when placed in the fridge).

Step 3: Makes 1 cup