Savory Brown Butter Consommé

Name: Savory Brown Butter Consommé
Total time: 3 d 1 h
Yield: About 1 quart consommé
Ingredients: 1 pound butter; 2 1/2 tablespoons lemon juice; Finely grated zest from 1 1/2 lemons; 3/8 cup soy sauce; 1 1/2 teaspoons Tabasco sauce; 1 package powdered gelatin (7 1/2 grams)

Recipe from H. Alexander Talbot

Adapted by Harold McGee

Total Time: 1 hour, plus 2 to 3 days for freezing and defrosting
Rating: 3(15)
Comments: Read comments

Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with … well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients. This is just flavor in fluid form, which you can use in the same way you might use a soup or sauce. —Harold McGee

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Ingredients

Yield:About 1 quart consommé

1pound butter
2½tablespoons lemon juice
Finely grated zest from 1½ lemons
⅜cup soy sauce
1½teaspoons Tabasco sauce
1package powdered gelatin (7½ grams)

Ingredient Substitution Guide

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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.