Brown Butter Consomme

My mind wanders all the time.  While I was beginning my list of new hot yuba sheets or sauce veils, I began thinking about the decadent richness of hollandaise sauce.  We make our hollandaise sauce with brown butter, nothing fancy, just a means to add a deeper flavor to the sauce.  Then amidst my flavor day dream it hit.  What if we made brown butter/ hollandaise sauce consomme.  The essence and decadence of one sauce in a light and versatile medium.  And so we have.  We combined brown butter, lemon juice, soy sauce and hot sauce to make a base which we are in the process of clarifying.  Now I have to fine through the list of ideas in which we could use this broth from a sauce for slow cooked sole to a base for risotto to a medium in which to cook potatoes or shellfish.  Furthermore, I need to get back to the hot sheets.

Comments

[John Paul Khoury]

Wow. What couldn't you use it on? So many classical dishes incorporate that rich caramel flavor, you could even use in desserts! I'm picturing a dolce de leche ice cream with a froth of that consumme' served at the last minute. Post the recipe if you will!