Yield: 1 cup
Time: 10 minutes
Beurre Monté is a workhorse sauce in today’s modern kitchen. It can be used for a myriad of dishes, probably the most well know is butter-poached lobster. This sauce can be used as a base to add any flavoring or ingredients you like. For example, it becomes apple cider-mustard sauce (see recipe) by adding apple cider reduction and mustard. I use it to make quick sauces, rest meats in, toss with vegetables and poach other seafood. It especially does wonders for poaching halibut. This is also the sauce for a salmon dish that I often make.
Ingredients
3 tablespoons water
16 tablespoons cold butter cut into 1” pieces (sticks)
Preparation
1. Bring the water to a boil in a small saucepan.
2. Reduce the heat to a simmer and whisk in the butter a little at a time. Keep whisking the butter until all the butter is emulsified, making sure not to get the sauce too hot or too cold. It should be warm to the touch of the back of your finger.
3. Keep the sauce warm until you are ready to serve; (160-190° F) (71-90° C).
Notes:
I use beurre monte to make quick sauces, rest meats in, toss with vegetables and poach other seafood. It especially does wonders for poaching halibut. This is also the sauce for a salmon dish that I often make.
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