Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (8 servings)
245 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 45 milligrams cholesterol; 10 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes 1 cup
Preparation
- Melt the butter in a small saucepan over medium-high heat until browned but not burned, about 5 minutes. Remove from heat and reserve.
- In a blender, combine the vinegar, olive oil, shallot and mustard. Blend until smooth. With the motor running, slowly drizzle in the reserved butter and blend until thickened. Season to taste and set aside at room temperature until ready to serve.
10 minutes
Dining and Cooking