From Grant Achatz's kitchen · Alinea, Chicago
stove · vinaigrette
★ STARRED KITCHENAchatz Brown Butter Vinaigrette
From an award-winning kitchen
Ratio
SHERRY VIN 30DIJON 5
Ingredients
- BUTTER57 g
- SHERRY VIN30 ml
- DIJON5 ml
- SHALLOT10 g
- SALT2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.
Originally published as Achatz Brown Butter Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Alinea / Grant Achatz dinner sauces (published as “Achatz Brown Butter Vinaigrette”). Full citation lives in Provenance.