PANTRYFLEX

stove · vinaigrette

★ STARRED KITCHENPrep 10 minCook 15 min

Brown Butter Vinaigrette

Independent adaptation of a publicly published Dave Beran recipe. Not affiliated with, sponsored by, or endorsed by Dave Beran.

Dave Beran's Brown Butter Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Sherry Vinegar 30 ml, Lemon Juice 15 ml
Sherry Vinegar 30 mlLemon Juice 15 ml

Ingredients

  • Butter — 4 Tbsp browned (57 g)
  • Sherry Vinegar — 2 Tbsp (30 ml)
  • Lemon Juice — 1 Tbsp (15 ml)
  • Shallot — 1 Tbsp minced (10 g)
  • Salt — to taste

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Brown Butter Vinaigrette wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 3 national awards

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Provenance

Contemporary American chef of Seline (and formerly Dialogue / Pasjoli) in Los Angeles / Santa Monica; James Beard Best Chef: California 2026 with Michelin recognition. Formerly Next Chicago under Achatz.

Adapted from a Dave Beran recipe (Dave Beran / progressive American).

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FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dave Beran / progressive American (published as “Brown Butter Vinaigrette”). Full citation lives in Provenance.

Companion jar