what you need:
1/2 oz. garlic, minced
1/4 cup shallots, minced
1/4 cup high quality sherry vinegar
1/4 cup orange juice
1/2 Tbs. orange zest
1/2 Tbs. kosher salt
3/4 cup black pepper, ground
1/2 cup Extra Virgin Olive Oil
1/2 oz. brown butter (ghee)
1/2 oz. marjoram, chopped
1/2 oz. parsley flat-leaf, chopped
1/2 oz. mint, chopped
how you make it:
1. In a small pan, brown the butter over medium heat until it becomes aromatic and has the smell of toasted nuts. Pull the butter off quickly once it has begun to brown- butter goes from brown to black rapidly.
2. Using a household or immersion blender, thoroughly mix all of the ingredients together until you create a complete emulsion.
3. Refrigerate the dressing until the day you are going to use it.
note from corey: "Because of the butter in this vinaigrette, it will start to solidify in the refrigerator. You will want to pull it out of the fridge at least one hour and a half before you use it, or, you can remove what you need from the jar and place it in a bowl and let it come to room temperature faster."
