Brown Butter Mayo
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.
Melt <quantity>1½<unit>cups</unit></quantity> of butter in a saucepan over medium-low heat. Simmer until it is browned and reaches <temperature>150<unit>°C</unit></temperature>. Remove from heat and let it sit for about 30m to cool down
Add <quantity>2</quantity> egg yolks and <quantity>2⅓<unit>tbsp</unit></quantity> of dijon mustard to a blender
Add <quantity>2<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tbsp</unit></quantity> 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.
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