Beurre Monte Butter is a techniques of keeping melted butter in an emulsified state between 180 degrees F. and 190 degrees F., which is sufficient to poach meats or vegetables. “Beurre monte” 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. This butter sauce is an emulsification of 80% milk fat, 18% water, and 2% milk solids.
Beurre Monte Butter Recipe:
Beurre Monte Butter Recipe
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.
Any amount of Beurre Monte can be made using the following method. Whatever recipe that you 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. The mixture should have the consistency of a very thick butter sauce. It is important to keep the level of heat gentle and consistent in order to maintain the emulsification. DO NOT BOIL OR THE MIXTURE WILL BREAK!
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.
If you have extra beurre monte, it can be refrigerated and reheated to use as melted butter or it can be clarified. TIP: If it looks like it wants to break as it warms, you can always put it in the blender for a few seconds and all will be well.
The Beurre Monte can also be frozen and used anytime on vegetables or seafood.
Source: Recipe adapted from The French Laundry Cookbook by Thomas Keller. Check out Thomas Keller’s famous Butter-Poached Lobster Tails that uses this Beurre Monte Butter.