Beurre Monté

The technique for making beurre monté, whisking butter into a small amount of water, is the basis of beurre blancs, white wine– based pan sauces. It can also be used for a large quantity of butter, as here. The butter makes an extraordinary baste—it’s the foundation for the lemon tarragon baste for grilled/barbecued chicken, or it can be spooned over pan-roasting meat, such as pork tenderloin.

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