I attempted to to make brown butter beurre monte and couldn't get it to emulsify (I have had success with regular beurre monte). Most everything I see online to make a brown butter emulsion uses a thermomix, which I don't have.
My (failed) strategy:
Browned 8 tablespoons of butter, chilled over ice to stop cooking, fridge until solid.
Bring 3 tablespoons of water to a simmer, reduce heat to low
Add in cold browned butter a few tablespoons at a time, whisking constantly.
Sauce never emulsified, still delicious, but not what I was looking for.
My only thought on what went wrong is that there was loss of water/weight from browning the butter and it threw the ratio off. Could use a scale