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 150g 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 1tbsp of vinegar and season with salt to taste
Add 1tsp of mustard and whisk to combine
Pour the warm brown butter into the bowl in a very thin stream while whisking
Pour 150ml 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