Beurre Noisette Emulsion

Preparation info

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By James Peterson

Published 1991

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This foam is almost identical to a classic emulsified egg yolk sauce except that the yolks are precooked sous vide, and once thus stabilized are combined with the beurre noisette. Use it as a model for making just about any stabilized egg yolk foam. Other fats can include foie gras fat, goose fat, olive oil, or cocoa butter.

Whisk together 3 egg yolks and seal them in a heavy plastic bag, forcing as much air out of the bag as you can (or use a vacuum sealer, Plastic Bag Vacuum Sealer). Submerge the bag in a sous vide tank and cook for about 30 minutes at 140°F (60°C). Warm the butter to the temperature of a hot bath. Transfer the egg yolks to a mixing bowl and whisk in the butter. Transfer to a whipping siphon and heat the siphon to 138°F (59°C) in a water bath or sous vide tank. Pipe out as needed to order.