Awaze / Berbere Brown-Butter Vinaigrette

Name: Awaze / Berbere Brown-Butter Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: African
Ingredients: 3 Tbsp (45 ml) Lemon Juice; 1 Tbsp (15 ml) Honey; 2 tsp (10 ml) Dijon Mustard; 2 Tbsp (30 ml) Vegetable Oil; 3 Tbsp berbere spiced brown butter (42 g) Butter; 1 tsp in butter base (2 g) Berbere; 1 1/2-inch piece in butter base (15 g) Ginger; 1 small clove in butter base (4 g) Garlic; 1/4 tsp in butter base (0.5 g) Cumin; 1/4 tsp dried in butter base (0.3 g) Oregano

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

DRESSING · ROASTED CARROTS, FISH & POTATOES

In the published recipe, this is the dressing for roasted carrots. The same recipe pairs it with Berbere Brown Butter, the brown butter.

Samuelsson's berbere vinaigrette for roasted carrots.

On the jar

AWAZE BUTTER

Method: shake
Yield: about ½ cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Lemon Juice 45 mlHoney 15 mlDijon Mustard 10 mlVegetable Oil 30 ml

Ingredients

Lemon Juice3 Tbsp (45 ml)
Honey1 Tbsp (15 ml)
Dijon Mustard2 tsp (10 ml)
Vegetable Oil2 Tbsp (30 ml)
Butter3 Tbsp berbere spiced brown butter (42 g)
Berbere1 tsp in butter base (2 g)
Ginger1 1/2-inch piece in butter base (15 g)
Garlic1 small clove in butter base (4 g)
Cumin1/4 tsp in butter base (0.5 g)
Oregano1/4 tsp dried in butter base (0.3 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Awaze / Berbere 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 · 3 stars · 5 national awards

Peanut VinaigretteNATIONAL AWARD WINNEROn the jar: PEANUT
Ginger-Berbere Hot SauceNATIONAL AWARD WINNEROn the jar: AWASE
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Ethiopian-Swedish-American chef of Red Rooster Harlem; James Beard Best Chef: New York City and Rising Star. African, Swedish, and American Southern flavors appear across his kitchens.

Adapted from a Marcus Samuelsson recipe (The Rise / Bon Appétit).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from The Rise / Bon Appétit (published as “Awaze / Berbere Brown-Butter Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar