Brown Butter Vinaigrette


Brown butter presents an astonishing toasty flavor and richness to the citrusy dressing. Meyer lemons a sweeter, floral, and less acidic variety of the fruit and deep crimson blood oranges. If neither is available, the standard types can be replaced, 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

5 from 1 vote
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

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

Ingredients

  • 1 tablespoon cold butter

  • 1 tablespoon fresh Meyer lemon juice

  • Juice of ½ blood orange

  • ½ teaspoon minced shallot

  • ½ tablespoon honey

  • 1 tablespoon 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 Hell’s Kitchen

Check out Sauvignon Blanc Honey Vinaigrette


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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career 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 no-nonsense approach towards always being your best.

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