Beurre noisette emulsion
- TM6

- Difficulty Easy
- Active time 5 minutes
- Total time 20 minutes
- Servings 4 portions
- 250 g unsalted butter, cut into pieces
- 2 eggs
- 1000 g water
- 1-2 pinches sea salt
- 1 pinch ground black pepper
- 30 g freshly squeezed lemon juice
- Per 1 portion
- Calories: 2025.8 kJ / 484.2 kcal
- Protein: 3.6 g
- Protein: 3.6 g
- Fat: 53.0 g
- Saturated Fat: 32.9 g
- Fibre: 0.0 g
- Sodium: 94.5 g
Preparation
-
Place a heavy-based sauce pan over medium-high heat. Add butter and cook until is foaming, golden brown and brown specks begin to form at the bottom of the pan. Sieve into a cold bowl to stop the cooking process and set aside to cool. Meanwhile, continue with the recipe.
- Place eggs and water into mixing bowl and start Egg Boiler/Medium soft. Carefully transfer eggs into simmering basket and run under cold water to stop the cooking process. Rinse mixing bowl.
- Peel eggs. Place eggs and salt into mixing bowl, then chop 1 min/speed 2.
- Mix 3 min/speed 4, slowly pouring butter onto mixing bowl lid, letting it trickle into mixing bowl to emulsify, until the sauce is thick and shiny.
- Add a pepper and lemon juice, then mix 30 sec/speed 4. Serve as desired (see Tips).
TIP
-
For a fancy touch:
Place mixture into a piping bag and pipe onto serving plates and serve with Sous-vide, steamed, pan-fried fish, seafood or steak. See Cookidoo® for recipes. - Store at room temp for up to 2 hours.
Tips & Tricks
Useful items:
Heavy-based saucepan, piping bag
Thermomix® parts:
Simmering basket, measuring cup