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.
Check out Sauvignon Blanc Honey Vinaigrette
Gordon Ramsay Sauce Recipes
- Lemon Butter Caper SauceHell’s Kitchen lemon butter caper sauce recipe by Gordon Ramsay is the ideal complement to any sauteed, baked or broiled seafood dishes. also used for fish piccata of any sort, this recipe is simple to make.
- Coconut Lemongrass Cream SauceThis Hell’s Kitchen Coconut Lemongrass Cream Sauce by Gordon Ramsay is not a thick sauce, although it is smooth, and it is savory. The dominant flavors are lemongrass, with a hint of ginger and rich coconut milk.
- Gordon Ramsay Simple Authentic Bolognese SauceHell’s Kitchen Bolognese Sauce recipe by Gordon Ramsay. When making a good bolognese sauce, it doesn’t need a lot of ingredients or a lot of money. But, what you do need to make, though, is a lot of patience for the Bolognese sauce to reach its perfect taste and authentic creamy, thick texture.