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Beurre Monté

A super simple butter sauce recipe that turns plain old butter into a magical finishing sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 cups
Course: Sauces & Dressings
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Butter cut into 1 tablespoon size pieces

Equipment

  • Sauce pan
  • Whisk

Method
 

  1. In a small saucepan, bring 4 tablespoons of water to a boil.
  2. Immediately reduce the heat to low and whisk in the butter, one tablespoon at a time.
  3. Once the sauce has emulsified, you can add the butter in 2–4 tablespoons at a time, whisking after each addition. Keep the sauce warm but below 180°F to prevent the emulsification from breaking.

Notes

For a thinner consistency: Increase the water slightly (e.g., 5 tablespoons for 1 pound of butter).
For a thicker, richer sauce: Decrease the water slightly (e.g., 3 tablespoons for 1 pound of butter).
For poaching: Use the general guideline, or slightly increase the water for a more fluid poaching liquid