Beurre Monte Butter Recipes

MONTER AU BEURRE (FINISHING SAUCES WITH BUTTER) RECIPE

Steps:

• Gather the ingredients. You will also need a French whisk .
• Heat your sauce on medium heat so it is hot but not boiling (no higher than 195 F). If the sauce is too hot, the butter will simply melt and make the sauce oily. If you notice this happening, remove the sauce from the heat and whisk fiercely to blend the butter back in.
• Using a whisk, add the butter 1 piece at a time and whisk vigorously until each cube has incorporated into the sauce. Repeat, only 1 piece at a time, and do not try to rush this process. Once the sauce reaches a shine and silkiness you like or want, then stop.
• If you are not serving the sauce immediately, keep it warm over a bain-marie (hot water bath). Never allow the sauce to touch the hot water and never reheat the sauce directly in the pan or it may split.
• Should a disaster happen and the sauce and butter splits (separates), immediately remove from the heat. Take a few pieces of ice-cold butter from the fridge and whisk again-this will quickly bring down the temperature of the sauce and should bring it back together again.
• Serve immediately with your favorite entrée.

BEURRE MONTé RECIPE - (4.1/5)

Steps:

• Preparation: In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking constantly to emulsify. Once the emulsion is started, more butter may be whisked in. Hold the temperature of the Beurre Monte between 160 and 190 degrees F. for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK! The mixture should have the consistency of a very thick butter sauce. Beurre Monte can be set aside on the stove after being prepared. You should use the Beurre Monte Butter within an hour after you make it. The Beurre Monte can be frozen and used anytime on vegetables or seafood.