Brown Butter Mayo
45m
An alternative version of classic mayonnaise, using brown butter. A mix of beurre noisette and mayonnaise—a mayosette!
Use it as a spread over toasts and sandwiches, as a dip for fried dumplings and chicken, or as a base for dressings. If you want your mayo to be even more aromatic, try using different types of vinegars, such as rose ones.
If you have trouble emulsifying the mayo, try cooling down the brown butter a bit more and blending again.
For me, this mayonnaise is very interesting precisely because I always prepare some new oil to serve with the bread at the very beginning of every dinner, but this is the one that people love the most.
Melt 1½ cups of butter in a saucepan over medium-low heat. Simmer until it is browned and reaches 150 °C. Remove from heat and let it sit for about 30m to cool down
Add 2 egg yolks and 2⅓ tbsp of dijon mustard to a blender
Add 2 tsp of salt and 1 tbsp of vinegar
Blend on medium-low speed to combine. Add the brown butter in a thin stream while blending until smooth and fluffy. The brown butter mayo is ready
Enjoy! Use it as a substitute to regular mayonnaise.
Yield 2 cups
Butter
1½ cups
Egg Yolk
2
Dijon Mustard
2⅓ tbsp
Vinegar
1 tbsp
Salt
2 tsp
Equipment
Blender
Probe Thermometer