PX Sherry Vinaigrette

453g / 1# unsalted butter

200g thinly (use mandolin, 1/8th thick) sliced lemon, seeds removed

100g peeled & sliced shallot, 1/4" thick

170g sherry vinegar

170g Pedro Jimenez Sherry

30g dijon mustard

20g honey

360g blended oil

15g Kosher Salt

5g Lemon Juice

Make The BROWN BUTTER:

1. Dice the butter & put in a small sauce pot. Melt slowly & brown the butter & milk solids to a deep golden brown. (see photo) Set aside to cool. The browned butter needs to be slightly warm and still "pourable" when you make the vinaigrette.

Char the LEMON & SHALLOT:

1. Char the sliced lemon & sliced shallots on the plancha. (see photo) Set aside.

Make the Vinaigrette:

1. Transfer the browned butter, charred lemon, charred shallot, to the Vita Prep mixer.
2. Puree to smooth.
3. Add the dijon, honey, sherry vinegar, PX sherry, and puree until smooth.
4. With the blender running on low speed, gradually add the blended oil to emulsify the vinaigrette.
5. Season with kosher salt, taste for balanced acidity. Add lemon juice if needed.

Do not burn the butter, take to a deep golden brown. Remember that the butter will continue to brown after you have pulled in from the heat. You can always retirn the butter to the heat if it is not caramelized enough, but once it is burnt, it is bitter & cannot be used.

Cook the lemon and shallots to a nice char.

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