For Smoked butter: Combine butter, turmeric, coriander root, garlic, white peppercorn, and red spur chili in GN. Place in smoker for about 2 hours or until fully infused and garlic is lightly browned, then pass through chinois and reserve butter and garlic confit separately.

For emulsion: In blender, add egg yolk with fish sauce, lemon juice, and garlic confit to begin emulsion, then stream in warm smoked butter to emulsify.