Brown butter dressing

Brown butter dressing

Beurre noisette

400 ml
William Meppem


Quantity Ingredient
100g butter
1 small bunch thyme
50ml balsamic vinegar
2 garlic cloves, grated
200ml extra-virgin olive oil
50ml cabernet sauvignon vinegar
2 tablespoons capers, rinsed
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped basil
2 tablespoons finely chopped chives
2 tablespoons finely chopped flat-leaf parsley
freshly ground black pepper
1 lemon, juiced


  1. Fill a large bowl with iced water.
  2. In a small frying pan, melt the butter over a moderately high heat. Once the butter has melted and begun to foam add thyme, reduce the heat a little and cook until butter turns a deep nut-brown. Remove from the heat and pour into a small bowl. Place the small bowl into the bowl of iced water for 30 seconds, to stop the butter from colouring further and remove the thyme sprigs.
  3. In another frying pan reduce the balsamic vinegar by half over a moderate heat, to about 25 ml in volume.
  4. In another bowl mix the garlic with the oil, pour in the vinegars and add the capers and herbs. Stir in the nut-brown butter, season with salt, ground black pepper and lemon juice.

Chef’s note

  • This dressing takes its inspiration from classical French cookery, which uses nut-brown butter (beurre noisette) as a sauce, mostly for fish and shellfish but also for some offal. This dressing is lighter and more versatile than beurre noisette, although the browned butter adds a delicate, earthy and roasted flavour. Be creative – add different herbs and flavoured oils to create your own dressing.
high end
fine dining
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