Basic Butter Emulsion
(1.5)
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A classic butter emulsion sauce used as a base for various recipes, perfect for elevating cooking at home.
00:15:00 total
Serves 32
medium
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Ingredients
- water - 800g (800g)
- butter - 2 kilos (2 kilos, divided; use 3/4 initially and 1/4 cold butter later)
- salt - to taste (a couple of pinches, to taste)
Instructions
- Combine Water and Butter: Add 800g of water and 1.5 kilos of butter diced into a pan. Heat on medium until butter melts.
- Season: Add a couple of pinches of salt for a base layer of seasoning.
- Emulsify: Once the butter and water mixture is hot and melted, remove from heat. Blend in the remaining 1/4 cold butter until the mixture is smooth and emulsified, about 20-30 seconds.
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