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
4
servings5
minutes10
minutesBrown 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
