🧈 Our favourite Fallow sauces from 1 base: The Butter Emulsion Butter Emulsion 4000 g Unsalted Butter, Diced 1600 g Water 1. Place the water and 3/4 of the butter into a saucepan and heat until the butter is melted and starting to simmer 2. Add the remaining butter, whisking to emulsify 3. Blitz to fully incorporate Sriracha Butter 15 g Confit Garlic 20-40 g Sriracha Lemon Juice & Pickled Lemon Juice Salt 1. Whisk in confit garlic, sriracha, lemon juice, pickled lemon juice and salt 2. Whisk or

30 reactions | ‍ Signature Chef Sauces Ten refined sauces crafted to elevate any dish — from the silky Roasted Parsnip & Vanilla Bean Purée to the zesty Yuzu-Sesame Butter Emulsion and bold Black Garlic Glaze. Pure creativity in every spoonful. ✨ #bychefkhengchea #fypageシ #fypシ #fyp #recipe #food #recipesharing #fblifestyle #kitchenhacks #sauce | Kheng Chea | Facebook