Beurre Monte Butter - How To Make Beurre Monte Butter

Adapted from The French Laundry Cookbook by Thomas Keller.

Definition of Beurre Monte: Butter is an emulsification of 80% milk fat, 18% water, and 2% milk solids. Heating butter above 160 degrees will cause it to "break" or separate into its different composition parts. A Beuree Monte is a techniques of keeping melted butter in an emulsified state between 180 degrees and 190 degrees, which is sufficient to poach meats or vegetables. "Beurre monté" may refer either to the melted butter sauce itself, or to the method of making it.

Beurre Monté helps keep foods moist, enhances flavors, and helps cook foods.

Beurre Monte Butter Recipe:

Using just a little bit of water helps the emulsion process in preparing Beurre Monte. Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just a tablespoon of water will do.

Any amount of Beurre Monte can be made using the following method. Whatever recipe that you will need the Beurre Monte Butter for, read that recipe thoroughly to determine the total amount of Beurre Monte you will need.

• In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking to emulsify.
   
• Once the emulsion is started, more butter may be whisked in faster.
   
• Hold the temperature of the Beurre Monte between 160 and 190 degrees for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK!
   
• The mixture should have the consistency of a very thick butter sauce.
   
• Beurre Monte can be set aside on the stove after being prepared. You should use the Beurre Monte Butter within an hour after you make it.
   
• The Beurre Monte can be frozen and used anytime on vegetables or seafood.