Cookbook:Beurre Monté
Jump to navigation
Jump to search
| Beurre Monté | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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.[1] It acts as a sister sauce of beurre blanc, which emulsifies the butter in reduced white wine and vinegar.[2]
Ingredients
[edit | edit source]- 3 parts by weight of water
- 8 parts by weight of butter, cold
- Seasoning, as desired
Procedure
[edit | edit source]- 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.
References
[edit | edit source]- ↑ Masterclass (5 June 2024). "Beurre Monté Recipe: How to Make Emulsified Butter Sauce". masterclass.com. Retrieved 15 June 2024.
{{cite web}}: CS1 maint: url-status (link) - ↑ Claiborne and Franey, C. (16 June 2024). "Beurre Blanc Classic French Butter sauce". cooking.nytimes.com. Retrieved 16 June 2024.
{{cite web}}: CS1 maint: url-status (link)