BROWN BUTTER VINAIGRETTE

Full of flavour, this vinaigrette can be used on salads, steamed vegetables, delicate meats and of course, fish. Browning butter guarantees a deep, nutty, caramel flavour. Pairing it with salty capers, lemon and shallots creates a dressing with a whole lot of character.

1/2 cup (125 mL) unsalted butter

2 tbsp (30 mL) capers, drained

1/3 cup (80 mL) almonds, roughly chopped 1/3 cup (80 mL) thinly sliced shallot

2 tsp (10 mL) lemon zest

1/4 cup (60 mL) lemon juice

1/2 cup (125 mL) dill fronds, plus more for garnish

2 tbsp (30 mL) grainy mustard

1 Heat butter in a small saucepan over medium-high heat. Cook until butter gets foamy with browned bits on bottom, about 3 minutes. Remove from heat and scrape up any browned bits with a wooden spoon. Add capers, almonds and shallot. Cool 2 minutes, then add lemon zest and juice, dill and grainy mustard.

Makes 3/4 cup (175 mL)