Butter Emulsion
(2.0)
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A classic sauce base used in many kitchens, ideal for a variety of recipes. This butter emulsion combines melted butter with water, seasoned with salt, to create a smooth, silky sauce.
00:15:00 total
Serves 32
medium
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Ingredients
- water - 800 grams (800 grams)
- butter - 2 kilograms (2 kilograms, divided)
- salt - to taste (a couple of pinches, to taste)
Instructions
- Combine Water and Part of the Butter: Into a pan, add 800 grams of water and place on a medium heat. Add three quarters of the 2 kilograms of butter into the pan with the water. Stir lightly until the butter is melted.
- Season: Add a couple of pinches of salt for seasoning.
- Prepare for Emulsification: Ensure the liquid mixture of butter and water is very close to boiling before proceeding to the next step.
- Emulsify: Take the pan off the heat. Using a hand blender, start blending the mixture. With the other hand, gradually add in the rest of the cold butter. Continue blending until the mixture is smooth, completely emulsified, and silky.
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