Vinaigrette Caviar

Name: Vinaigrette Caviar
Prep time: 10 min
Total time: 10 min
Yield: 280 ml
Cuisine: French Classic
Ingredients: 18 ml Egg Yolk; 29.7 ml Sherry Vinegar; 14.29 ml Dijon Mustard; 200 ml Grapeseed Oil; 30 g Caviar; 2 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published Guy Savoy recipe. Not affiliated with, sponsored by, or endorsed by Guy Savoy.

Caviar from a three-star kitchen.

Ratio

Egg Yolk 18 mlSherry Vinegar 30 mlDijon Mustard 14 mlGrapeseed Oil 200 ml

Ingredients

Egg Yolk — 18 ml
Sherry Vinegar — 29.7 ml
Dijon Mustard — 14.29 ml
Grapeseed Oil — 200 ml
Caviar — 30 g
Salt — 2 g
Pepper — 0.5 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Guy Savoy works in French haute cuisine at Guy Savoy; credentials include Michelin 3* (Guy Savoy, Paris/Monnaie de Paris).

Adapted from a Guy Savoy recipe (Guy Savoy / Paris Match hors-série La gloire de nos chefs (aile de raie)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Guy Savoy / Paris Match hors-série La gloire de nos chefs (aile de raie) (published as “Vinaigrette Caviar”). Full citation lives in Provenance.