On the jar: Saffronrail Brown-Butter Hot-
stove · vinaigrette
NATIONAL AWARD WINNERPrep 10 minCook 15 minSaffronrail Brown-Butter Hot
Independent adaptation of a publicly published Vivian Howard recipe. Not affiliated with, sponsored by, or endorsed by Vivian Howard.
Vivian Howard's Saffronrail Brown-Butter Hot-, from the published recipe.
Ratio
Ingredients
- Butter — 4 Tbsp (57 g)
- Lemon Juice — 2 Tbsp (30 ml)
- Hot Sauce — 1 Tbsp (15 ml)
- Salt — 1/4 tsp (1.5 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Saffronrail Brown-Butter Hot- 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:
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First run is small.
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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 kitchenFAQ
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 Deep Run Roots / Charleston Living Mag (published as “Brown-Butter Hot-Sauce Vinaigrette”). Full citation lives in Provenance.