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Browned Butter Vinaigrette with Walnuts and Herbs

Browned Butter Vinaigrette with Walnuts and Herbs

By Rose Hattabaugh & Julia RackowOctober 18, 2023

  • Makes
    Makes about ½ cup
  • Cook Time
    20 minutes

Toasting walnuts while browning the butter gives this warm vinaigrette an intense nuttiness and luxurious richness. Garlic, rosemary and lemon zest add layers of bright, herbal flavor and fragrance. This is perfect spooned onto roasted vegetables such as asparagus, green beans, carrots, broccoli, cauliflower or Brussels sprouts. Or drizzle it onto seared scallops or delicate fish such as cod or flounder.

Ingredients
  • 4

    tablespoons salted butter, cut into 4 pieces

  • ½

    cup walnuts, chopped

  • 1

    medium garlic clove, minced

  • 1

    tablespoon finely chopped fresh rosemary

  • 1

    teaspoon grated lemon zest, plus 3 tablespoons lemon juice

  • ¼

    cup lightly packed fresh flat-leaf parsley, finely chopped

  • Kosher salt and ground black pepper


In a 10-inch skillet over medium, heat the butter and walnuts, stirring occasionally, until the butter is browned and the mixture smells nutty, 3 to 4 minutes. Off heat, whisk in the garlic, rosemary, lemon zest and juice, parsley and ¼ teaspoon each salt and pepper. Use while warm.

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