Colors of Caviar
By Chef Guy Savoy
- Caviar Vinaigrette
- Sherry Vinaigrette Base
- Caviar Creme Fraiche
- Haricot Vert Puree
- Caviar Salbayon
- Platting
- 15 servings
- 1 hr 30
Ingredients:
100gm sherry vinaigrette (recipe below this one)50 gm caviar
1/2 each gelatin sheet
1 cup very cold water
- 15 servings
Ingredients:
25 gm sherry vinegar25 gm dijon mustard
1 each egg yolk
250 gm grape seed oil
- 15 servings
Ingredients:
177 gm creme fraiche45 gm caviar
1/2 gelatin sheet
1 cup of very cold water
- 15 servings
Ingredients:
15 gm haricot vert, fresh- 15 servings
Ingredients:
6 egg yolks3 oz. water
20 gm caviar
- 15 servings