Using Whole Liquid Butter

If you take care not to let the water and solids separate from the fat when you melt butter, you will have a product completely different from butter in any other form. In restaurant kitchens, it’s often referred to as beurre monté (burr mohn-TAY), “mounted butter,” from the French phrase monter au beurre, to mount, or whisk, butter into a sauce. The butter is ready to enrich sauces at the last minute when the kitchen is busy and time is tight. It also makes a great baste and an incomparable cooking medium.