Caviar Vinaigrette

Name: Caviar Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18.54 g) Egg Yolk; 2 Tbsp (30 ml) Sherry Vinegar; 1 Tbsp (14 ml) Dijon Mustard; 1/2 cup + 2 Tbsp + 2 tsp grapeseed oil (200 ml) Grapeseed Oil; 30 g Caviar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · POACHED SKATE WING & WHITE FISH

In the published recipe, this is the dressing for skate wing.

The dressing from Savoy's skate wing.

On the jar

CAVIAR

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

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

Ingredients

Egg Yolkabout 1 yolk (18.54 g)
Sherry Vinegar2 Tbsp (30 ml)
Dijon Mustard1 Tbsp (14 ml)
Grapeseed Oil1/2 cup + 2 Tbsp + 2 tsp grapeseed oil (200 ml)
Caviar30 g
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (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.

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Companion jar

Caviar Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 9 stars · 4 national awards

Sherry-Grapeseed Vinaigrette★★★ KITCHENOn the jar: SHERRYGRAPES
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Garlic-Champagne-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

Originally published as Vinaigrette Caviar.

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar