From Michael Cimarusti's kitchen · Providence, Los Angeles
stove · vinaigrette
★ STARRED KITCHENBrown Butter Citrus Vinaigrette
From an award-winning kitchen
Ratio
LEMON JUICE 30SHERRY VIN 15
Ingredients
- BUTTER57 g
- LEMON JUICE30 ml
- SHERRY VIN15 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
Seafood / Californian chef of Michelin three-star Providence in Los Angeles; James Beard Best Chef: Pacific. Also Connie & Ted’s; sustainable seafood advocacy and refined fish sauces.
Originally published as Brown Butter Citrus 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 Providence seafood technique reprints (published as “Brown Butter Citrus Vinaigrette”). Full citation lives in Provenance.