I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
In a pan, slowly melt the butter over medium-low heat. Do not leave your pan unattended.
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As the butter cooks, the milk solids will separate and fall to the bottom of the pan and turn brown - this is what you want.
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Transfer the brown butter to a heat-proof bowl and add the garlic - it will cook from the residual heat of the butter. Let it cool a little.
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In a jar or other container to blend the vinaigrette, add the lemon zest.
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To the lemon zest, add the lemon juice.
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Season the lemon zest and juice with kosher salt and freshly ground black pepper.
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Next, add the slightly cooled brown butter garlic mixture to the lemon zest and juice.
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Add 2 tablespoons of a neutral flavored oil (avocado oil) to the rest of the ingredients.
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Using an immersion blender, blend the mixture until completely smooth and creamy. It should taste rich and tart.
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Transfer the warm vinaigrette to a bowl and use it to dress seafood, grilled meats, and cooked vegetables. ENJOY!