By William Lander, Shaun Searley and Daniel Morgenthau
This is a great way to add or enhance the savoury umami flavours in dishes. We use it on some fish dishes like roasted turbot, and on all our grilled steaks.
First, make brown butter. Gently heat the butter to 180°C, carefully skimming and discarding the froth that will form on top. Once the butter reaches 180°C and smells nutty, pass the brown butter through a fine sieve into a bowl. You can store this in the fridge for up to a month.
To make the jus, warm the the beef sauce and brown butter together in a pan over a medium heat, whisking un