Chicken and Caviar Sauce

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This recipe brings a whole new meaning to the chicken and the egg conundrum. Just add caviar to a chicken jus gras and you have a rich, creamy sauce with little bursts of salty goodness in each bite. It's chicken and sea in every mouthful. Drizzle over roasted chicken thighs and garnish with crimini mushrooms, or add some serious flare to vegetable sides and simple fish dishes.

This is a very versatile emulsion. We use ikura (salmon roe) and chicken stock here, but try experimenting with different types of caviar and flavors of stock, depending on the components of the dish you're making.

Quick tip: it's best to use this sauce directly after finishing—it doesn't hold up for long after you add the roe.

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