Brown Butter Dashi

Gustavo_37041

Hey all,

I loved the concept of this combination when I first saw it at Le Bernardin. However, I've been having a tough time finding a recipe for this. One website simply says: make dashi, wash with brown butter (I dont understand this cooking term), chill overnight til butter solidifies, remove butter and filter.

I tried making dashi and brown butter and simply emulsifying the dashi with the brown butter in a blender by adding it slowly. It was ok but not great. Anyone else have any suggestions?

michaelnatkin

I'm familiar with fat washing with alcohol (http://chowhound.chow.com/topics/589978), haven't seen it with water-based liquids.  - See more at: http://forum.chefsteps.com/discussion/1385/brown-butter-dashi#sthash.r0R97VCg.dpuf