You simply whisk butter in simmering water to emulsify it. Then you add whatever seasonings you like.
The ratio is 3 TBL simmering water to 8 TBL cold butter, vigorously whisked in 1 tablespoon at a time. You can scale it up to however much you need. You can also keep it warm covered with a lid at sub-simmer temperatures (between 135 and 160 degrees).
I thought this image and description were particularly striking:
This will be the recipe by which I test this method:
3 TBL water
8 TBL unsalted butter, cut into 8 pieces and chilled
1 TBL gochujang
2 tsp lime juice
1/4 tsp sugar
They serve it over pork tenderloins.
Notes:
– make only as much as you need. Extra can be refrigerated but cannot be revived with warming, use in some other application.
