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 Monte Butter helps keep foods moist, enhances
flavors, and helps cook foods.
Beurre Monte Butter Recipe:
Recipe Type:
Condiments,
Butter
Yields: serves many
Prep time: 15 min
Cook time: 20 min
Ingredients:
Butter, cut into chunks
1 tablespoon water*
* 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
one (1) tablespoon of water will do.
Preparation:
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 constantly to emulsify.
- Once the emulsion is started, more butter may be whisked in.
- Hold the temperature of the Beurre Monte
between 160 and 190 degrees F. 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.
