France / Sauces & condiments
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.
Ingredients
- water, by weight3 part
- butter, by weight, cold8 part
- seasoning, as desired
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
