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Beurre Monté

@arecipe.bsky.social

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

  • 3 parts by weight of water
  • 8 parts by weight of butter, cold
  • Seasoning, as desired

Instructions

  1. 1
    Bring the water to a low boil in an appropriately sized cooking vessel, such as a saucepan.
  2. 2
    Add butter, gradually whisking until smoothly incorporated. Make sure the butter is completely emulsified in before adding the next chunk.
  3. 3
    Season to taste as desired.
  4. 4
    Keep warm until use. Don't overheat, as this will break the emulsion.
Category
Side Dishes
Cuisine
French

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Beurre_Mont%C3%A9