From Daniel Humm's kitchen · Eleven Madison Park, New York
stove · vinaigrette
★★★ KITCHENHumm Brown Butter Vinaigrette
From an award-winning kitchen
Ratio
SHERRY VIN 30LEMON JUICE 15
Ingredients
- BUTTER85 g
- SHERRY VIN30 ml
- LEMON JUICE15 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
Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.
Originally published as Humm 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 EMP brown butter acid finishes (published as “Humm Brown Butter Vinaigrette”). Full citation lives in Provenance.