Brown-Butter Hot-Sauce Vinaigrette

Name: Brown-Butter Hot-Sauce Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (90 ml)
Cuisine: American
Ingredients: 4 Tbsp (57 g) Butter; 2 Tbsp (30 ml) Lemon Juice; 1 Tbsp (15 ml) Hot Sauce; 1/4 tsp (1.5 g) Salt

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

FINISHING SAUCE · GRITS, GREENS & ROASTED VEGETABLES

A finishing sauce for grits, greens & roasted vegetables.

A bright dressing for salads and vegetables.

On the jar

BROWN-BUTTER

Method: stove
Yield: about ½ cup
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlHot Sauce 15 ml

Ingredients

Butter4 Tbsp (57 g)
Lemon Juice2 Tbsp (30 ml)
Hot Sauce1 Tbsp (15 ml)
Salt1/4 tsp (1.5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

The acid here is lemon juice. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is butter. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

It carries no emulsifier, as 37% of the catalog’s vinaigrettes do.

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.

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Companion jar

Brown-Butter Hot-Sauce 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:

2 kitchens · 3 stars · 3 national awards

Blue Cheese Honey VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Broken-Egg DressingNATIONAL AWARD WINNEROn the jar: BROKEN-EGG
Garlic Lemon Juice RemouladeNATIONAL AWARD WINNEROn the jar: GARLIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Vivian Howard recipe (Deep Run Roots / Charleston Living Mag).

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 Deep Run Roots / Charleston Living Mag (published as “Brown-Butter Hot-Sauce Vinaigrette”). Full citation lives in Provenance.

Companion jar