Beurre noisette emulsion (L'Atelier Gourmet Food)

  • 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


  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).


  • 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

This recipe was contributed by chefs Arnauld Pellegrino and Clement Remond from L'Atelier Gourmet Food and Decadent Private Dining. Discover more about the chefs and French recipes on our Bastille Day blog.

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