Fallow's Butter Emulsion and Five Signature Sauces by Fallow

Ingredients

• 200g Unsalted butter
• 100ml Water
• 2 tbsp Confit garlic
• 3 tbsp Sriracha
• 1 tbsp Fresh lemon juice
• 1 tbsp Pickled lemon juice
• Pinch Salt
• 2 tbsp White miso paste
• 1 tsp Dried English seaweed powder
• 1/2 tsp Umami seasoning (MSG)
• 1 cup Chicken stock, reduced
• 1 cup Bacon stock, reduced
• 1 tbsp Bacon fat
• 1 tbsp Chopped parsley
• 1 tbsp Chopped pickled lemon
• 1 tbsp Chopped pickled shallot
• 1 tbsp Leek top oil (for serving)
• Flaky Salt (for seasoning)

Instructions

1. Prepare the basic butter emulsion: Place three-quarters of the butter and all the water into a saucepan over medium-high heat. Melt the butter completely, bringing the mixture to a gentle simmer.
2. Remove the pan from the heat. Using a hand blender, begin to blend the mixture while gradually adding the remaining one-quarter of the butter. Blend until the emulsion is completely smooth and cohesive.
3. For Sriracha Butter Sauce: Pour a portion of the basic butter emulsion into a separate saucepan. Add confit garlic, sriracha, fresh lemon juice, pickled lemon juice, and a pinch of salt. Place over low heat and whisk or blend until fully emulsified and heated through.
4. For Miso Garlic Emulsion: Add white miso paste, confit garlic, and fresh lemon juice to another portion of the basic butter emulsion. Bring this mixture to a gentle simmer, then blend with a hand blender until smooth. Stir in a touch of pickled lemon juice.
5. For Kombu Emulsion: Combine a portion of the basic butter emulsion with confit garlic, salt, fresh lemon juice, dried English seaweed powder, and umami seasoning (MSG). Blend thoroughly with a hand blender until well combined and smooth.
6. For Chicken Butter Sauce: Reduce chicken stock in a separate pan until it forms a thick, syrupy glaze. Incorporate this reduced chicken glaze into a portion of the basic butter emulsion. Blend with a hand blender until the desired taste and color are achieved.
7. For Bacon Butter Sauce: Reduce bacon stock in a separate pan until it becomes thick and glossy. Add the reduced bacon stock to a portion of the basic butter emulsion. Stir in fresh lemon juice, a touch more salt, and the reserved bacon fat. Blend until the sauce is smooth and emulsified.
8. Serve the Sriracha Butter Sauce warm, drizzled over cod's head with leek top oil and flaky salt, as suggested.
9. Serve the Miso Garlic Emulsion with confit cabbage, pickled walnuts, crispy cabbage leaves, and smoked chestnuts, as detailed.
10. Use the Kombu Emulsion with baked potato, cheese sauce, crispy potato, and pickled seaweed, as described.
11. Serve the Chicken Butter Sauce with halibut and pickled onion, as recommended.
12. Serve the Bacon Butter Sauce with steamed mussels, flamed for smoky flavor, along with white wine, parsley, chopped pickled lemon, and pickled shallot, ensuring some toast is present to soak up the juices.