Beurre Monté: The Workhorse Sauce

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Chef Way Esq.

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I use it to dip crab into. It works way better than plan ol melted butter

wesleymatthews

(Tip): water helps, but is not necessary. I've made this hundreds of times in restaurants in small & large batches. I tried to aim to always keep the butter at 105 degrees - 120 F degrees ( when the butter pieces are about 50-75% melted, add your next bit of cold butter pieces). Do NOT STOP WHISKING.
- another way to do it quickly if you're making a very large batch (more than 1lb), put a couple teaspoons of water into a saucepan & heat "all" of the butter up, at one time, without touching it, on HIGH heat. DO NOT WALK away from it. The butter will start to foam and Rise-up. Gently probe the sauce with a utensil & feel if the majority of the firm pieces have melted. If it feels like 90% or more liquid, pull the pan off immediately and set it on the counter or somewhere not hot... whisk vigorously, Non-Stop until the entire sauce comes together. THATS THE FAST WAY, I'VE DONE, HUNDREDS OF TIMES

pauldiamnd

Made it as a condiment for a seafood boil. Perfect. Thanks for posting!

cherisecochrane

Since he said "beer" monté instead of "buerre" makes me wanna test out whatb it would taste like if I used beer instead of water...

prbpbr

My first watch of your channel, it was an entertaining and informative clip... Subbed for more!

andreachilton

Aka butter swirl. That's a lovely technique, I use it to make a key west salmon sauce and people think I'm a professional chef lol. Nope, I just have mad skills.
Bon appétit a tout le monde!

chiarac

Would love to try this, thank you for sharing!

fame

Can you make it with garlic and lemon and wine flavored? And if so, when would you add these so it would not “break”, thanks in advance. Hope to hear from you soon.!!😊

plant-a-holic