Beurre monté

*Beurre monté*
Type	Sauce
Main ingredients	Butter

Beurre monté(French pronunciation:[bœʁmɔ̃te],lit. 'mounted butter') refers to meltedbutterthat remainsemulsified,even at temperatures higher than that at which butter usually breaks down.Beurre montémay refer either to the melted buttersauceitself, or to the method of making it.

Butter is anemulsionof about 2% milk solids, 80% milk fats (clarified butter), and about 18%water.At 70 °C (158 °F), butter normally breaks down into its components parts, but in abeurre monté,the butter is heated in such a way that the butter can stay emulsified even up to 82–88 °C (180–190 °F). It can then be used in many ways, including as a sauce, as an ingredient for other sauces, as apoachingmedium, or as a resting medium for cooked meat.

To makebeurre monté,a very small quantity of water is boiled, i.e. 15–60 ml (1–4tablespoons). Once water has come to a boil, the heat is turned down andcoldbutter is whisked into the water, one or two chunks at a time, adding more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Butter is continued to be added while whisking until the desired quantity ofbeurre montéis produced. Thebeurre montémust then be held warm, but under 88 °C (190 °F) or else it will break.

External links

Beurre Monté: The Workhorse SaucefromThe French Laundry Cookbook
Lobster Glossary definition of beurre monté Archived2018-08-16 at theWayback Machine

See also

External links