Buzz
On its own, melted butter is a fantastic sauce, but when combined with a bit of hot water and whisked, it becomes smoother, more velvety, and surprisingly richer. This luxurious sauce, called beurre monté, is a simple emulsification that anyone can easily master, regardless of their culinary expertise.
What is the meaning of 'beurre monté'?
'Beurre monté' literally translates to 'mounted butter.' It refers both to the method and the sauce, but don’t let the French term overwhelm you. If you can whisk, you can create this sauce with ease.
Similar to mayonnaise, hollandaise sauce, and even butter itself, beurre monté is an emulsion—a blend of two liquids that don't naturally mix, one suspended in the other. When butter melts, the emulsion breaks down. However, by whisking cold butter into hot water, you can restore and stabilize the emulsion, keeping it creamy and smooth even while warm.
What are some uses for beurre monté?
Beurre monté is both glossy and creamy, making it a perfect finishing sauce. It can also serve as a gentle poaching liquid for delicate vegetables or seafood. Simply prepare the sauce, add your ingredients, and let them warm up slowly in the luxurious, rich liquid.
Recipe for Beurre Monté
Ingredients:
2 tablespoons of water
1-2 sticks of butter, cut into tablespoons
Heat the water in a small saucepan until it reaches a boil, then lower the heat. Gradually whisk in the butter, adding 1 tablespoon at a time, until a smooth and even sauce forms. Add the remaining butter, 2 tablespoons at a time, whisking continuously until all the butter is incorporated. Keep the sauce warm, but avoid heating it above 180℉ to prevent it from separating.
Drizzle the sauce over roasted vegetables, fish, chicken, or steak, or use it as a poaching liquid for delicate vegetables or seafood.
