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Brown Butter Vinaigrette

Cooking with Jaxon
 Brown-Butter Vinaigrette This is a tart- buttery tasting vinaigrette that can be used as a sauce to top meat, fish or vegetables. Recently, I made it to toss with fresh greens and topped with my own smoked steelhead trout. All I can say is YUMMMMM! Easy to make and will hold in the frig for up to a week.
 4 ounces unsalted butter, room temperature
4 ounces sherry vinegar
 ½ cup minced shallots
 1 tablespoon fresh chopped rosemary
 ½ teaspoon dried oregano
 1 ½ teaspoons Spanish smoked paprika
 zest of 2 oranges
 2 tablespoons fresh lime juice
 2 tablespoons honey
 ½ teaspoon freshly ground black pepper cayenne to taste (start with a generous pinch)
 1 tablespoon fresh minced parsley
 zest of 2 oranges
 1. In a heavy bottomed saucepan, heat the butter over medium heat until completely melted. Increase heat to medium-high and cook until butter solids begin to brown around the edges of saucepan. DO NOTBLACKEN.
 2. Add shallots, rosemary, oregano and smoked paprika then sauté until shallots are soft and translucent. Add sherry vinegar, orange juice, lime juice, honey, black pepper and cayenne pepper.
 3. Bring to a simmer and reduce mixture slightly. Adjust seasoning to taste. Garnish with minced parsley and orange zest. Chef Jaxon Notes: Be sure to let me know how you like this and what you served it with. JS

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