Sauce
Beurre Monté (Emulsified Butter Sauce)
PrepPr5 minCookCk10 minTotalTot15 minServesSrv~2 cupsCa:PCa:PN/A
Ingredients
- 1 lb unsalted butter, cold and cut into tablespoon pieces
- 4 tbsp water
Directions
- In a small saucepan, bring the water to a gentle boil.
- Reduce heat to low, then whisk in the butter one tablespoon at a time until emulsified.
- Once the emulsion is stable, continue adding remaining butter in 2–4 tbsp increments, whisking after each addition, keeping the temperature below 180 °F to maintain emulsion stability.
- Use the beurre monté immediately for basting, poaching, or serving as a silky sauce.
Contribution
by MasterClassNutrition Facts
Per serving (1 of 8). Does not change when you scale ingredients.
- Calories 406.5375
- Total Fat 367.9g
- Saturated Fat 233.2g
- Trans Fat 15g
- Cholesterol 975.2 mg
- Sodium 2612.7 mg
- Carbohydrate 0.5g
- Sugar 0.5g
- Protein 4.1g
- Calcium 108.9 mg
- Ca:P ratio N/A
