The brown butter emulsion is
in between a mayonnaise and a hollandaise.
It's part oil, part brown butter, to give an extra flavor.
It can be served in a siphon and served lukewarm,
where it's at its best.
The important thing is not
to serve it right out of the fridge,
because the butter would be splitted
and it will be heavy in flavor.
It goes super well with warm or lukewarm food.
Like for example, it can be the langoustine tail,
or the fish wings,
or it can be the scallops,
where it can melt and round it out a bit.