Warm Caramelized Butter (Ghee) Foam

Ghee, or caramelized butter (sometimes called beurre noisette) in which the milk solids have been allowed to brown, lends a nutty, buttery flavor to all manner of sauces and foams. Normally, ghee doesn’t dissolve in water or other liquid. However, in the presence of the right compounds (such as egg yolks or certain hydrocolloids such as the sucrose esters used here) it can be used to create an emulsion.