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Beurre Monté
- Difficulty
Easy
Published 2008
Ingredients
- Water
- unsalted butter, cut into 1-inch cubes
Method
No matter what quantity of beurre monté you will be making, you need a thin layer of water at the bottom of a pot to start the emulsion process. Put the water in a saucepan or in a large rondeau and bring to a simmer. Reduce the heat to low and begin whisking in the butter, bit by bit, to emulsify. Once you have established the emulsion, continue to add pieces of butter until you have the quant
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