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The brown butter emulsion is

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in between a mayonnaise and a hollandaise.

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It's part oil, part brown butter, to give an extra flavor.

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It can be served in a siphon and served lukewarm,

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where it's at its best.

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The important thing is not

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to serve it right out of the fridge,

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because the butter would be splitted

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and it will be heavy in flavor.

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It goes super well with warm or lukewarm food.

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Like for example, it can be the langoustine tail,

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or the fish wings,

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or it can be the scallops,

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where it can melt and round it out a bit.