Brown Butter Vinaigrette

Brown butter presents a great toasty flavor and richness to the citrusy dressing. Meyer lemons are a sweeter, floral, and less acidic variety of the fruit and deep crimson blood oranges. The standard types can be replaced if neither is available, though with a somewhat less exciting effect.

How to Make Gordon Ramsay Brown Butter Vinaigrette Dressing

Step 1. Melt the butter in a small saucepan over low heat until browned but not burnt, about 5 minutes.

Step 2. Set aside to cool slightly.

Step 3. In a bowl, combine the lemon juice, orange juice, shallot, honey, and olive oil. Whisk in the butter until emulsified—season with salt and pepper.


Brown Butter Vinaigrette

Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Brown butter presents a great toasty flavor and richness to the citrusy dressing. Meyer lemons are a sweeter, floral, and less acidic variety of the fruit and deep crimson blood oranges.

Ingredients

  • 1 tablespoon 1 cold butter

  • 1 tablespoon 1 fresh Meyer lemon juice

  • Juice of ½ blood orange

  • ½ teaspoon minced shallot

  • ½ tablespoon honey

  • 1 tablespoon 1 olive oil

  • Kosher salt

  • Ground black pepper

Directions

  • Melt the butter in a small saucepan over low heat until browned but not burnt, about 5 minutes.
  • Set aside to cool slightly.
  • In a bowl, combine the lemon juice, orange juice, shallot, honey, and olive oil. Whisk in the butter until emulsified—season with salt and pepper.

Notes

  • Adapted from Gordon Ramsay’s Hell’s Kitchen

John Siracusa

Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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