Gordon Ramsay’s Citrus Caviar Vinaigrette Recipe

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. 1

   Add four tablespoons of the reduced miso broth to a medium bowl.

2. 2

   Add in a pinch of salt and a twist of fresh cracked pepper.

3. 3

   Slowly whisk in olive oil, lemon juice, and lemon zest.

4. 4

   Stir in chives, grated egg whites, and grated yolks.

5. 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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