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Browned-Butter Walnut Vinaigrette with Tarragon

8 servings · 0.8 g net carbs

0.8g Net carbs 16.6g Fat 2.3g Protein 160.6 kcal

0.8g Net carbs · 16.6g Fat · 2.3g Protein · 160.6 kcal

Browned-Butter Walnut Vinaigrette with Tarragon

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

8 servings  ·  prep 10 min  ·  cook 8 min  ·  total 18 min  ·  difficulty easy

Browned butter is whisked with walnut oil and prepared mustard to form a warm emulsion with apple cider vinegar and parmesan cheese providing bright, savory lift. Toasted walnuts and fresh tarragon are folded in to add crunchy texture and an herbal lift. Browning the butter until the milk solids turn deep amber concentrates roasted, nutty flavors that echo the walnuts. The finished sauce warms through quickly and is spooned over grilled meats or roasted vegetables to leave a glossy, savory finish.

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Ingredients

  • butterButter, Salted
    90 g
  • walnut oil
    30 g
  • prepared mustardMustard, Prepared, yellow
    20 g
  • apple cider vinegarVinegar, Cider
    15 ml
  • walnutsWalnuts, Nuts, English, halves, raw
    30 g
  • parmesan cheeseCheese, Parmesan, hard
    30 g
  • tarragonSpices, Tarragon, dried
    6 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    2 g

Equipment

  • 12-inch skillet
  • microplane

Method

  1. Toast the walnuts in a dry skillet over medium heat until aromatic, 2-3 minutes, then transfer to a plate to cool and chop roughly.
  2. Melt butter in the same skillet over medium heat and cook until the milk solids turn deep amber and give a nutty aroma, 3-5 minutes, then remove from the heat.
  3. Allow the browned butter to cool briefly, then whisk in walnut oil, prepared mustard and apple cider vinegar until the mixture becomes a smooth emulsion.
  4. Whisk in parmesan cheese until the sauce is glossy and the cheese is evenly distributed.
  5. Fold the chopped walnuts and tarragon into the warm emulsion, then season with salt and black pepper and adjust acidity if needed.
  6. Serve warm or at room temperature spooned over grilled meat or roasted vegetables; if the sauce firms, rewarm gently while whisking to restore texture.
Toast the walnuts in a dry skillet over medium heat until aromatic, 2-3 minutes, then transfer to a plate to cool and chop roughly.

Tips

Pro tip

  • Toast the walnuts in a dry skillet until fragrant, then cool before chopping to keep them crisp.
  • If the sauce cools and firms, rewarm gently over low heat while whisking to restore fluidity.
  • Olive oil can replace walnut oil for a sturdier emulsion; expect a less pronounced nutty note.

Frequently asked questions

Can I use olive oil instead of walnut oil?
Yes. Olive oil will emulsify with the browned butter and mustard but will give a greener, fruitier fat note rather than the delicate toasted-nut aroma walnut oil provides, so the sauce will taste less nut-forward.
What can I use instead of walnuts if someone is allergic?
Use pecans as a direct replacement. Pecans offer a similar buttery fat and crunch though they are slightly sweeter, which subtly shifts the finish; omit a little apple cider vinegar only if the dressing tastes too sharp.
Why did the emulsion separate and how do I fix it?
Separation happens when the butter is too hot or oil is added too quickly. Cool the browned butter slightly, whisk in prepared mustard and apple cider vinegar to create an anchor, then add walnut oil in a slow stream while whisking to re-emulsify; folding in cheese and nuts afterwards helps stabilize the texture.
How should I store this?
Keep it in an airtight container in the refrigerator at 40°F (4°C) or below. Because a sauce or dressing keeps only as long as its shortest-lived ingredient — dairy, eggs, or fresh aromatics in particular — follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished mixture. Separation in the refrigerator is normal; stir or shake before serving. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

0.8g Net carbs 4% 84% 12%
Net carbs Fat Protein
0.8 gNet carbs
2.3 gProtein
16.6 gFat
0.4 gFiber
160.6Calories

Electrolytes

Na290 mgSodium
K53 mgPotassium
Mg12 mgMagnesium

Minerals

Calcium
62 mg
Iron
0.43 mg
Magnesium
12 mg
Phosphorus
48 mg
Potassium
53 mg
Zinc
0.27 mg
Copper
0.057 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.018 mg
Riboflavin (B2)
—
Niacin (B3)
0.14 mg
Pantothenic acid (B5)
—
Vitamin B6
0.049 mg
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

28.3 g per serving

11 figures are unavailable. Nothing was estimated in its place.

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Published 31 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.