Brown Butter Emulsion
A perfect emulsion for fried food, tapas, seafood, and for a barbecue. In between a hollandaise and a mayonnaise, this recipe goes better with hot food and should be served lukewarm for a better taste and to avoid splitting. It can be done easily with a bar blender or by hand.
Add <quantity>150<unit>g</unit></quantity> of unsalted butter to a saucepan over medium heat and melt
Cook the butter for 15m until it gets brown and nutty. Lightly shake the pan every once in a while to cook evenly
Remove from the heat. The brown butter is ready
Cover a saucepan with a kitchen towel and place a large heat-proof bowl on it
Separate <quantity>2</quantity> egg yolks and add them to the bowl
Add <quantity>1<unit>tbsp</unit></quantity> of vinegar and season with salt to taste
Add <quantity>1<unit>tsp</unit></quantity> of mustard and whisk to combine
Pour the warm Brown Butter into the bowl in a very thin stream while whisking
Pour <quantity>150<unit>ml</unit></quantity> of sunflower oil in a thin stream while whisking. Continue whisking until thick
Transfer to a bowl. The brown butter emulsion is ready
Serve warm and enjoy!
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