Beurre monté

Beurre monté refers to a cooking technique in which butter is emulsified to create a thick, creamy sauce. This technique is often used in French cuisine and is a fundamental part of many classic French dishes.

Overview

Beurre monté is made by slowly melting butter at a low temperature, then whisking it to create an emulsion. The result is a sauce that is thick, creamy, and rich in flavor. This sauce can be used as a base for other sauces, as a poaching liquid, or as a finishing touch to dishes.

Preparation

The process of making beurre monté begins with the melting of unsalted butter over low heat. It is important to use unsalted butter, as salt can interfere with the emulsification process. Once the butter has melted, it is whisked vigorously until it forms a smooth, creamy emulsion. The sauce should be kept warm, but not hot, as too much heat can cause the emulsion to break.

Uses

Beurre monté is a versatile sauce that can be used in a variety of ways in cooking. It can be used as a base for other sauces, such as béarnaise sauce or hollandaise sauce. It can also be used as a poaching liquid for fish or vegetables, imparting a rich, buttery flavor to the food. Additionally, beurre monté can be used as a finishing touch to dishes, adding a layer of richness and flavor.

See also

• Emulsion
• French cuisine
• Sauce

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