Brown-Butter Vinaigrette

• 6 ounces unsalted butter
• 6 tablespoons sherry vinegar
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon chopped shallot
• 1 teaspoon Creole mustard
• Kosher salt and freshly ground black pepper

1. Melt the butter in a small saucepan over medium-high heat until browned but not burned, about 5 minutes.
2. Remove from heat and reserve.
3. In a blender, combine the vinegar, olive oil, shallot and mustard.
4. Blend until smooth.
5. With the motor running, slowly drizzle in the reserved butter and blend until thickened.
6. Season to taste and set aside at room temperature until ready to serve.

butter, sherry vinegar, extravirgin olive oil, shallot, creole mustard, kosher salt

Taken from cooking.nytimes.com/recipes/8626 (may not work)