Brown Butter Aioli

Ingredients

• 1/2 cup (1 stick) salted butter
• 2 egg yolks, at room temperature
• 1 tsp Dijon mustard
• 2 tsp fresh lemon juice
• 1/2 cup extra-virgin olive oil
• ground cayenne pepper
• fine pink Himalayan salt

Directions

1. Heat the butter in a large skillet over medium heat. Cook, stirring often, until it begins to brown, 3 to 4 minutes. Transfer the butter to a medium bowl and let cool to room temperature, 10 to 15 minutes.
2. On a work surface, create a loose circle with a clean kitchen towel, and nestle a large bowl in the center to hold it in place. Put the egg yolks, mustard, and lemon juice in the bowl, and whisk to combine. Add a few drops of the olive oil, whisking vigorously to combine completely. Add a few drops more, whisking again. Continue in this manner until all of the olive oil is incorporated, about 2 minutes total. Repeat the process with the brown butter, slowly increasing the additions and whisking vigorously for 1 to 2 minutes, until the ingredients are completely combined and the mixture has thickened. Season with cayenne and salt to taste.
3. Store refrigerated in an airtight container for up to 1 week. Let the aioli come to room temperature (do not warm it) before using.

Note

• If the aioli seems thin or greasy or if the butter appears separated, it may be broken. To fix it, place an egg yolk in a clean bowl and, drop by drop, whisk in the broken aioli until smooth.