Beurre Monté: The Ultimate Guide

Beurre Monté, which translates to “mounted butter” in French, is a classic French sauce that elevates any dish to new heights. This rich, velvety sauce is made by whisking melted butter into a warm emulsion, creating a light and airy texture that melts in your mouth.

What is Beurre Monté?

Beurre Monté is a simple yet elegant sauce that adds a touch of luxury to any meal. It’s often used as a finishing sauce for meats, fish, vegetables, and even pasta. The key to a successful Beurre Monté is using high-quality butter and maintaining a consistent temperature throughout the process.

How to Make Beurre Monté

Making Beurre Monté is surprisingly easy. You’ll need a few key ingredients and a whisk:

• Unsalted butter, cold and cubed
• Warm water or stock
• Lemon juice (optional)
• Salt and pepper to taste

Here’s a step-by-step guide:

1. Melt the butter: In a saucepan, melt the butter over low heat. Do not let the butter brown.
2. Whisk in the water: Slowly whisk in a tablespoon of warm water or stock. Continue whisking until the mixture is smooth.
3. Emulsify the butter: Gradually whisk in the remaining butter, one cube at a time. Make sure each cube is fully incorporated before adding the next.
4. Season and adjust: Add a squeeze of lemon juice (optional) and season with salt and pepper to taste. The sauce should be slightly salty and tangy.
5. Serve immediately: Beurre Monté is best served immediately after it’s made. It can also be kept warm in a bain-marie, but it will start to separate if it cools down too much.

Tips for Success

• Use high-quality butter: The quality of the butter will directly affect the flavor of the sauce. Choose unsalted butter for better control over the seasoning.
• Keep the butter cold: Cold butter is essential for creating a smooth and creamy emulsion. If the butter melts too quickly, the sauce will be thin and watery.
• Whisk continuously: Don’t stop whisking, even for a second. This will prevent the butter from separating and ensure a smooth and consistent sauce.
• Use low heat: Overheating the butter will cause it to brown and burn, ruining the flavor of the sauce.

Variations

Beurre Monté is a versatile sauce that can be customized to your liking. Here are some popular variations:

• Beurre Blanc: A classic French sauce made with white wine, shallots, and lemon juice. It’s often served with fish and seafood.
• Beurre Rouge: A red wine-based Beurre Monté that’s perfect for serving with red meats and poultry.
• Beurre Noisette: A nutty and flavorful sauce made with browned butter. It’s delicious with roasted vegetables and pasta.
• Beurre Citron: A tangy and bright sauce made with lemon juice and zest. It’s a great accompaniment for grilled chicken and fish.

Conclusion

Beurre Monté is a simple yet sophisticated sauce that can transform any dish. With a few key ingredients and a little practice, you can create this classic French sauce in your own kitchen. So next time you’re looking for a way to elevate your dinner, try making a batch of Beurre Monté. You won’t be disappointed!