We're still stuck on satsumas, and in all honesty probably will be for a while. As the season progresses, we will see oranges, kumquats, grapefruit and more; but right now it is all about the satsuma. Pick up a sack of satsumas this week for this intensely flavorful Satsuma-Brown Butter Vinaigrette, which makes use of both satsuma juice and zest.
2 tablespoons unsalted butter
3 tablespoons cider vinegar
1 medium shallot, ﬁnely chopped
2 teaspoons Dijon mustard
1/2 cup olive oil (pure or extra-virgin)
1 scallion, sliced
Salt and pepper
Grate zest from two satsumas and separate segments of fruit. Squeeze juice from the other two satsumas. Set aside. Melt butter in a small sauté pan and cook gently over low heat for about 4 minutes or until solids turn a nutty brown. Remove from heat and keep warm.
In a small saucepan, combine satsuma juice, zest, and vinegar; bring to a boil, then reduce heat and simmer until liquid is reduced by half. Pour into a small bowl and whisk in shallot, scallion and mustard. Whisk in browned butter, then oil. Season with salt, pepper and hot sauce to taste.
Yields: 1 cup of dressing
Recipe compliments of Chef Susan Spicer, Bayona Restaurant
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