STUDIOKITCHEN

Beurre-leger

Bring to a boil 2 cups of exquisitely defatted chicken stock.
Squeeze in the juice of half a lemon.
Add 2 tablespoons sesame oil.
Add 2 tablespoons butter.
Season with salt and pepper.
Emulsify with the Bamix hydroplane insert.
In fact any other hand blender will do just fine.
Serve with fish and shellfish.

If you froth it up as I did last summer with a touch of lecithin, the foam makes a delicious accent to a silver queen corn and bay scallop risotto.

Don't take my word for it.
After all I just made up a fancy Frenchie name for it.

Lentil - Cumin

Save your lentil cooking water, better yet if you used decent chicken stock.
Heat and infuse with toasted cumin.
Finish with a few drops of Hazelnut oil or Beurre noisette.
S and P.
Emulsify.
Works with a multiplicity of proteins in the land and marine worlds.

Spot Prawns roasted with Vadouvan
Caramelized Salsify
Lentil - Cumin Broth.

If you want to get tricky like Alex Talbot, you could even clarify it with gelatin-synerisis.

Brown Rice - Brown Butter

New Sauces.

Brown butter
Deglaze with steeped genmai-cha.
Add toasted brown rice cooking liquid.
Infuse with fresh thyme.
Finish with a few drops of hazelnut oil.
Adjust flavor with salt and sugar.

Affinity for poultry or fish based on preparation.

Served originally with

Four Story Hill Poularde.
Jerusalem Artichoke puree.
Roasted Porcini.
White Asparagus.