Beurre monte
Encyclopedia
Beurre monté refers to melted butter
that remains emulsified
, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce
itself, or to the method of making it.
Butter is an emulsion
of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At 160 degrees Fahrenheit (71 degrees Celsius), butter normally breaks down into its components parts. But in a beurre monté, the butter is heated in such a way that the butter can stay emulsified even up to 180 or 190 degrees Fahrenheit (82 to 88 degrees Celsius). It can then be used in many ways, including as a sauce, as an ingredient for other sauces, as a poaching
medium, or as a resting medium for cooked meat.
In order to make a beurre monté, boil a very small quantity of water, i.e. 1-4 tablespoons (15-60 mL). Once water has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Continue adding butter while whisking until one has the desired quantity of beurre monté. The beurre monté must then be held warm, but under 190 degrees Fahrenheit (88 degrees Celsius) or else it will break.
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
that remains emulsified
Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible . Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion is used when both the dispersed and the...
, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce
Sauce
In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...
itself, or to the method of making it.
Butter is an emulsion
Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible . Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion is used when both the dispersed and the...
of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At 160 degrees Fahrenheit (71 degrees Celsius), butter normally breaks down into its components parts. But in a beurre monté, the butter is heated in such a way that the butter can stay emulsified even up to 180 or 190 degrees Fahrenheit (82 to 88 degrees Celsius). It can then be used in many ways, including as a sauce, as an ingredient for other sauces, as a poaching
Poaching (cooking)
Poaching is the process of gently simmering food in liquid, generally milk, stock or wine.-Utilization:Poaching is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out...
medium, or as a resting medium for cooked meat.
In order to make a beurre monté, boil a very small quantity of water, i.e. 1-4 tablespoons (15-60 mL). Once water has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Continue adding butter while whisking until one has the desired quantity of beurre monté. The beurre monté must then be held warm, but under 190 degrees Fahrenheit (88 degrees Celsius) or else it will break.
External links
- Beurre Monté: The Workhorse Sauce from The French LaundryFrench LaundryThe French Laundry is a French restaurant located in Yountville, California, in the Napa Valley. The chef and owner of the French Laundry is Thomas Keller....
Cookbook - Lobster Glossary definition of beurre monté