Kombu Butter Emulsion

Name: Kombu Butter Emulsion
Total time: 10 min
Yield: Varies with the amount of master emulsion used
Cuisine: Professional Kitchen
Ingredients: Master butter emulsion, as needed; 2 g kombu seaweed powder; 5 g MSG; 6 g confit garlic; 10 g lemon juice; Fine salt, to taste

A pale, savoury seaweed butter with kombu, confit garlic, MSG and enough lemon to keep the finish bright.

Time10 min after baseLevelEasyMakesVaries with the amount of master emulsion usedCuisineProfessional Kitchen

01 — THE STORY

Behind the plate

Kombu butter is designed to amplify the natural savouriness of fish, shellfish and roasted vegetables. The seasoning is concentrated, so a small quantity can give the master emulsion a distinctly marine character.

The sauce should taste rounded rather than obviously salty. Let the kombu and MSG dissolve fully, then rest the sauce briefly before making the final seasoning adjustment.

03 — THE METHOD

Cook step by step

01
Prepare the Master Butter Emulsion and transfer the amount required to a clean saucepan.
02
Warm the emulsion over gentle heat without simmering.
03
Add the kombu powder, MSG, confit garlic and lemon juice.
04
Blend with a hand blender until smooth, then rest for 1 minute so the seasonings hydrate fully.
05
Taste and add salt or a little more lemon only if needed. Serve immediately and do not boil.

04 — FROM THE PASS

Chef's notes

Weigh the kombu and MSG accurately; small changes are noticeable in a concentrated sauce.
Allow the sauce to rest briefly before tasting because kombu powder needs time to disperse.
Use fine kombu powder so the finished emulsion remains smooth rather than grainy.
If serving with naturally salty shellfish, season the sauce more lightly.

AT THE TABLE

How to serve it

Use with grilled market fish, scallops, prawns, roast celeriac or glazed cabbage. Spoon it around the food at the last moment so its gloss and aroma remain fresh.