Monter au Beurre (Finishing Sauces With Butter) Recipe
A classic technique for achieving elegant, emulsified sauces, monter au beurre adds shine and silkiness to prepared dishes.
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Instructions
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Heat sauce on medium until hot but not boiling (below 195F).
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Gradually whisk in butter, one piece at a time, until each is incorporated and the sauce reaches the desired shine and silkiness.
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If the sauce becomes oily during the process, remove from heat and whisk fiercely to re-emulsify.
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If not serving immediately, keep the sauce warm over a bain-marie, ensuring it does not touch the hot water.
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If the sauce splits, remove from heat and whisk in a few pieces of ice-cold butter until it comes back together.
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Serve immediately.