Beurre noisette emulsion

1. 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. 
   
2. 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.  
3. Peel eggs. Place eggs and salt into mixing bowl, then chop 1 min/speed 2. 
4. 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. 
5. 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.