Brown Butter Mayonnaise

 
One thing we had yet to do was brown butter mayonnaise. It was hiding in plain sight. We have explored many uses for brown butter and its amped up cousin made with the addition of toasted milk solids. We used the toasted milk solids by themselves to add richness and depth to dishes. We've now made brown butter stock, ice cream, puree, cavatelli and olive oil. Yes, brown butter olive oil. This was the catalyst. When we were teaching at Madrona Manor we toasted milk solids in olive oil instead of butter. The result was a toasted, nutty, buttery olive oil with a side of milk solids. The two parts were delicious, although we weren't able to utilize them on that trip. In Canada, specifically in Ottawa, brown butter is commonplace, especially as a component of bread service in restaurants. Knowing this made me wary of utilizing brown butter in a familiar form for the dinner, but I was unable to resist weaving it somewhere into the menu. Then I remembered the brown butter olive oil. Instead of using 100% olive oil we combined two parts olive oil to two parts butter to 1 part milk solids. The result of this experiment produced incredible milk solids and an incredible flavored fat that was fluid at both room and refrigerated temperatures. Think of that commercial for spreadable butter with canola oil in it, only a thousand times better. The next step was making mayonnaise. We took four 13-minute eggs and pureed them in the blender. We added lemon juice, salt, Tabasco and the toasted milk solids. When the mixture was smooth we emulsified in the brown butter-olive oil. When it was done we had the most decadent mayonnaise I have ever tasted. After that the question was: what can we spread this on?