Brown Butter Emulsion
40m
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 150 g 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 2 egg yolks and add them to the bowl
Add 1 tbsp of vinegar and season with salt to taste
Add 1 tsp of mustard and whisk to combine
Pour the warm brown butter into the bowl in a very thin stream while whisking
Pour 150 ml 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!
Yield 400 g
Egg
2
Sunflower Oil
150 ml
Mustard
1 tsp
Vinegar
1 tbsp
Salt
to taste
Brown Butter
Unsalted Butter
150 g