By Erica Lovelace
Orange and Brown Butter Vinaigrette
6 steps
Prep:15minCook:15min
This recipe comes from the San Francisco Cooking School. Perfect for an autumn salad with squash and kale. Or drizzled over a salmon and rice bowl.
Updated at: Thu, 17 Aug 2023 03:18:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
2
Low
Nutrition per serving
Calories200.7 kcal (10%)
Total Fat20.2 g (29%)
Carbs5.2 g (2%)
Sugars3.8 g (4%)
Protein0.6 g (1%)
Sodium142 mg (7%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Zest and juice your oranges. This will take about 3-4 oranges
Step 2
Combine zest, shallots and juice in a small sauce pan and cook over medium heat until reduced by half
Step 3
Meanwhile, brown your butter so that the milk solids are golden brown
Step 4
Remove orange reduction from stove and add to a separate bowl
Step 5
Add olive oil, mustard and whisk to combine. Then, slowly drizzle in the brown butter
Step 6
Adjust seasoning and add to your salad or bowl
Notes
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