This Brown Butter Vinaigrette is something special. It’s extremely nutty and bright, with beautiful heat from the dijon mustard. If you’re looking to kick your vinaigrette game up a notch, this is a fantastic place to start.

A close up of Brown Butter Vinaigrette in a clear glass mason jar.

How Do I Make Brown Butter?

This recipe couldn’t be easier, but it does take a little bit of concentration to get it just the way you want. 

Start first by cubing your butter. When we dice it up it melts faster than if it were left in a solid block. 

Place a small pot over medium heat and add in your butter. Let it fully melt. Once it melts, keep it going until the milk solids start to separate. 

All of those milk solids are going to sink to the bottom of the pot and start to caramelise. Keep sitting until you’ve reached your preferred colour! 

A close up shot of butter being browned in a small pot.

What should by Brown Butter Look like?

That is completely up to you! 

The longer (or deeper) you brown your butter the nuttier it’s going to be. Think of it like toasting a slice of bread. The toasted charred notes become stronger the heavier the toast. 

Personally, I like fairly dark brown butter. It starts to take on really deep caramel and nutty notes.

Tips on nailing this Brown Butter Vinaigrette.

Super straightforward recipe, however there are a few things you should try to nail! 

  1. The shallot – For this dressing to be creamy and smooth, we need the shallot to be as minced as possible. When you’re mincing a shallot, dice it as small as you can, and then go back and forth over it with your knife until it’s almost a puree. 
  2. Emulsify it – This style of vinaigrette is often split, meaning it’s not always going to emulsify. If you find you’re having a hard time getting to stay together, stream in just a touch of water, 1 tsp at a time. That should help the fat bind to the liquid and get you a creamy texture. 
  3. It’s going to solidify- It’s made of butter. When you put it in the fridge, it’s going to firm up. If you want to use it, just warm it up in a pot or soak it in some warm water.  
the process of Brown Butter Vinaigrette being made. Dijon mustard is being added to a large bowl of butter.

What else can I add to it?

There’s a lot you could add, making it your own. 

Swapping honey for maple syrup is a good way to make it floral and less sweet. You could add a touch of smoked paprika to add some smoky heat. 

Take a look through your spice cupboard and find a flavour you like, odds are it’s going to work!

What should I pair it with? 

In my opinion, this rich, nutty dressing is best used on other rich and roasted recipes.

Think about all of those lovely root vegetables you serve during the holidays. Roasted carrots and squash, or even a sweet potato casserole. 

Roasted Brussels sprouts would be a great option too. If you want to get wild with it, perfectly seared scallops are always made better with brown butter. Sear them off and garnish with a few spoonfuls of vinaigrette and you’ll have a new signature dish! 

Other recipes to check out!

Here are a few other great vinaigrettes and dressings you can use to up your cooking game!

Homemade Basil Vinaigrette Dressing

Ginger Miso Lime Salad Dressing

Curried yogurt salad dressing

Brown Butter Vinaigrette

Print Recipe
Servings 1.5 cups
a close up of Brown Butter Vinaigrette in a small clear mason jar.


  • 1 cup Butter
  • 1 small Shallot Minced
  • 1 tbsp Dijon Mustard
  • 2 tbsp Maple Syrup
  • 3 tbsp Apple Cider Vinegar


  • Into a pot over medium heat, add 1 cup of cubed butter.
  • Heat on medium until melted. Once it's melted, keep stirring it until the milk solids separate and start to toast. Once brown and nutty, remove from heat and allow to cool. The deeper the colour the deeper the toasted nutty flavours. Remove from heat.
  • With a sharp knife, mince 1 shallot. We want this to be as fine as possible to go over it a few times.
  • Add your shallots to the brown butter (if your butter is still hot, it might bubble up so watch out!). Next add 1 tbsp of dijon mustard, 2 tbsp of maple syrup. Give that a good whisk so the maple syrup and dijon are fully emulsified.
  • Lastly, stream in about 3 tbsp of apple cider vinegar. Give it a good whisky until it’s fully emulsified.
  • Store in an airtight container in the fridge for up to 1 week.
Print Recipe
(Visited 458 times, 3 visits today)