Cookbook: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 to enhance its flavor, or it can be served plain. It acts as a sister sauce of beurre blanc, which emulsifies the butter in reduced white wine and vinegar.

Ingredients

 * 3 parts by weight of water
 * 8 parts by weight of butter, cold
 * Seasoning, as desired

Procedure

 * 1) Bring the water to a low boil in an appropriately sized cooking vessel, such as a saucepan.
 * 2) Add butter, gradually whisking until smoothly incorporated. Make sure the butter is completely emulsified in before adding the next chunk.
 * 3) Season to taste as desired.
 * 4) Keep warm until use. Don't overheat, as this will break the emulsion.