I make vinaigrettes every day — seriously. I change them up with different vinegars and different oils, and add some sweeteners like honey now and again. Sometimes I replace about half of the vinegar with citrus juice. As a corporate caterer who makes a billion lunches, classic oil-vinegar-salt-and-pepper vinaigrettes sometimes just get boring — trust me. Which is why I reach for this sauce when I want to something new and different to add to salads, pastas, and every cooked meat.
Head to the fridge and grab the butter and a small saucepan, and read on for how to make the sauce that might just change how you cook.