I absolutely love Angie and her team at Well-Seasoned! I've known them since before I launched and they've been nothing but supportive!
They were so kind to have me over one night for one of their online cooking classes. Check out Well-Seasoned's Chef Deniz Tarakcioglu use of our Brown Butter Cubes for his hollandaise sauce.
If you need help, there's a video below. An appearance by yours truly and wine in hand - of course!
2 slices of brioche, toasted if stale
15ml Hunter Browns' Brown Butter Cubes (1 cube)
1 lbs assorted wild mushrooms; brushed clean and cut to medium size chunks
2 sprigs of thyme
1 shallot, finely minced
2 cloves of garlic, puréed
30ml sherry vinegar
50ml demi glacé
30ml chopped parsley
Brown Butter Hollandaise
1 shallot, finely diced
50ml white wine
50ml white wine vinegar
5 sprigs tarragon
2 egg yolks
5 black peppercorns
2 bay leaves
75ml melted Hunter Browns' Brown Butter Cubes, melted and warm (5 cubes)
50ml grated parmesan
In a large skillet sauté the mushrooms with Brown Butter Cubes until soft. Add shallots, garlic, thyme and cook until translucent. Deglaze with sherry vinegar, cook until almost dry. Add demi glacé and reduce until sticky. Add parsley, keep warm.
In a medium pot reduce white wine vinegar, white wine with shallots, tarragon and spices by half.
On top of a double boiler combine egg yolks and reduction, whisk until thick and doubled in volume. Slowly add the melted brown butter while constantly whisking, correct seasoning. Spread the mushrooms on toast, dress with hollandaise, sprinkle with parmesan and serve warm.