From Vivian Howard's kitchen · Chef & the Farmer, Kinston
stove · vinaigrette
NATIONAL AWARD WINNERSaffronrail Brown-Butter Hot-
From a national-award-winning chef
Ratio
Ingredients
- BUTTER57 g
- LEMON JUICE30 ml
- HOT SAUCE15 ml
- SALT1.5 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
Eastern North Carolina chef of Chef & the Farmer (Kinston) and later Lenoir; James Beard Outstanding Cookbook and Best Chef: Southeast. PBS series A Chef's Life documented local produce and hog cookery.
Originally published as Brown-Butter Hot-Sauce 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 Deep Run Roots / Charleston Living Mag (published as “Brown-Butter Hot-Sauce Vinaigrette”). Full citation lives in Provenance.