Culinary Arts

Gordon Ramsay’s Citrus Caviar Vinaigrette Recipe

Written by MasterClass

Last updated: Dec 3, 2019 • 1 min read

MasterClass Video Lessons

Gordon Ramsay Teaches Cooking I

Chef Ramsay’s elevated grilled leeks are poached in a warm miso broth then topped with a citrus caviar vinaigrette to take flavor to the next level. Make the miso broth first, grill the leeks next, and reserve the liquids for this vinaigrette last. This vinaigrette can be made three to four days in advance, leaving out the eggs and caviar until ready to plate and serve.

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Chef Gordon Ramsay’s Citrus Caviar Vinaigrette Recipe

Serves
4
Prep Time
5 min
Total Time
10 min
Cook Time
5 min

Ingredients

The miso poaching broth becomes the base for the vinaigrette. The vinaigrette should be rich and luscious, bordering on the texture of a sauce. Gordon sees chives as the baby of the leek family with an even more gentle onion-y flavor. The chives will provide sharpness to play against the naturally sweet miso. The caviar gives the vinaigrette a restaurant-level finish, but the vinaigrette is equally delicious if made without the caviar.

  • 2 tablespoons warm miso broth
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 large lemon or 2 small lemons for zest
  • 2 tablespoons chives, thin sliced
  • 2 tablespoons Osetra caviar
  • 2 tablespoons grated egg whites*
  • 2 tablespoons grated egg yolks*
  • Salt and pepper to taste

*Push through a sieve or tamis with a rubber spatula.

  1. Add four tablespoons of the reduced miso broth to a medium bowl.
  2. Add in a pinch of salt and a twist of fresh cracked pepper.
  3. Slowly whisk in olive oil, lemon juice, and lemon zest.
  4. Stir in chives, grated egg whites, and grated yolks.
  5. Finish by folding in the caviar. The end result should be a thin paste. Taste and add salt and pepper if necessary.

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