Savory Brown Butter Consommé
Updated February 23, 2017
- Total Time
- 1 hour, plus 2 to 3 days for freezing and defrosting
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Ingredients
1 pound butter
2 ½ tablespoons lemon juice
Finely grated zest from 1 ½ lemons
⅜ cup soy sauce
1 ½ teaspoons Tabasco sauce
1 package powdered gelatin (7 ½ grams)
Nutritional analysis per serving
2 grams carbs; 122 milligrams cholesterol; 422 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 29 grams saturated fat; 46 grams fat; 1 gram fiber; 670 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place large heavy-bottom pot over medium-low heat, and add butter. Cook until butter solids turn dark brown. Add juice, zest, soy sauce, hot sauce and 6 cups water. Bring to a simmer. Butterfat will rise to surface; skim off with large shallow spoon. Cook and skim for 20 minutes. Place a chinois or fine-mesh strainer over large bowl, line with cheesecloth and pour in broth.
- Step 2
Remove 1 cup broth; cool to room temperature. Sprinkle gelatin on it, and let rest 5 minutes. Stir into broth in bowl, blending well. Put in a covered container and freeze solid, possibly overnight.
- Step 3
Place in cheesecloth-lined colander over 2-quart bowl. Thaw in refrigerator until all liquid has dripped out, leaving gelatin behind, 24 to 48 hours. Save consommé from bowl, and discard gelatin. Can be frozen for 3 months. Use as broth with seared scallops or lobster ravioli, or as artichoke poaching liquid.
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