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
Ingredients
- 3 parts by weight of water
- 8 parts by weight of butter, cold
- Seasoning, as desired
Instructions
- 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.