Beurre Monté
Beurre monté is a French sauce with many applications; it can be used plain as a dip, cooked in, or adjusted with savory or sweet ingredients. The sauce is simply an emulsion of butter into water, which gives butter a saucier consistency. It can act as a base sauce, meaning ingredients can be added to enhance its flavor, or it can be served plain. It acts as a sister sauce of beurre blanc, which emulsifies the butter in reduced white wine and vinegar.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- 3 parts by weight of water
- 8 parts by weight of butter, cold
- Seasoning, as desired
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Bring the water to a low boil in an appropriately sized cooking vessel, such as a saucepan.
- Add butter, gradually whisking until smoothly incorporated. Make sure the butter is completely emulsified in before adding the next chunk.
- Season to taste as desired.
- Keep warm until use. Don't overheat, as this will break the emulsion.
Plating
Cookware for this recipe
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Saucepan
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Whisk