Description
Sous‑vide butter caramelization gently heats butter to 80–85 °C, producing a stable, buttery caramel with minimal oxidation.
Technical
At 80–85 °C the milk solids in butter undergo controlled caramelization while the Maillard reaction is limited, preserving delicate butter flavors. The precise temperature keeps fat globules intact, preventing phase separation and yielding a homogeneous emulsion. This gentle heating reduces the formation of bitter oxidation products that occur at higher temperatures.
Science
Primary Reaction
Controlled caramelization of butter fats and sugars with limited Maillard reaction
Sensory Profile
Aroma ()
nuttybutterycaramelizedwarmrichtoasted milk solidshoneyed
Origin & History
Civilization