Brown Butter Vinaigrette

Brown Butter Vinaigrette has a rich, nutty flavor and is ideal for your special fall salads.

Brown butter vinaigrette is one of those simple recipes that feels a little fancy in the best way. It’s easy to make, deeply flavorful, and especially lovely with fall and winter salads when you’re craving something warm and cozy rather than bright and citrusy.

I love it for its nutty, rich flavor that tastes like a special treat without any extra effort. A blend of balsamic and apple cider vinegar keeps the dressing balanced, while a small drizzle of maple syrup adds just enough sweetness. And while it’s incredible on salads, I often find myself spooning it over green beans, asparagus, or even roasted pork—it’s one of those sauces that quietly makes everything better.

3 ways to serve this brown butter dressing

While this dressing goes with many different salads, like the arugula and sweet potato salad you see in the picture above, these are my other three favorite combinations with this vinaigrette:

1. Arugula + roasted sweet potatoes + pecans + goat cheese
2. Kale + roasted beets + candied walnuts
3. Spinach + mandarin oranges + spicy cashews

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Brown Butter Vinaigrette Recipe

Prep: 5 minutes mins

Cook: 5 minutes mins

Total: 10 minutes mins

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Brown Butter Vinaigrette has a rich and nutty flavor and is perfect for all your special fall salads.

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Ingredients

• ▢ ¼ cup salted butter
• ▢ ¼ cup avocado oil (see notes)
• ▢ 1 tablespoon maple syrup
• ▢ 1 tablespoon balsamic vinegar
• ▢ 1 tablespoon apple cider vinegar
• ▢ ½ tablespoon dijon mustard

Instructions 

• Melt the butter in a small frying pan over high heat. Once it begins to foam, stir it and watch it carefully, it will brown in 1-2 minutes. Stir the butter a few times to ensure it browns evenly. Remove the pan from the heat. Add the avocado oil to the pan then and set it aside for the butter to cool slightly.
  ¼ cup salted butter, ¼ cup avocado oil
• In a medium-sized bowl, whisk the maple syrup, balsamic vinegar, apple cider vinegar, and dijon mustard. Slowly drizzle in the brown butter and oil, whisking the entire time. Once all the oil and butter have been added, whisk the dressing quickly for several seconds so it becomes creamy.
  1 tablespoon maple syrup, 1 tablespoon balsamic vinegar, 1 tablespoon apple cider vinegar, ½ tablespoon dijon mustard
• Store the dressing at room temperature until you are ready to use it.

Notes

Make sure to choose an oil that does not harden in the cold – grapeseed, canola, and sunflower oil are a few to choose from.

Nutrition

Serving: 1 tablespoon, Calories: 80kcal (4%), Carbohydrates: 1g, Protein: 1g (2%), Fat: 8g (12%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 10mg (3%), Sodium: 41mg (2%), Potassium: 8mg, Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 119IU (2%), Vitamin C: 1mg (1%), Calcium: 4mg, Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.