2 Ingredient Gourmet Keto: Beurre Monté - a Quick, Easy, and Customizable Sauce

Few things make me happier than a recipe or technique that is really simple, yet yields amazing results. That's the case with this 2 ingredient (plus your own customizations) recipe: beurre monte. The wonderful thing about this recipe is that even if you screw it up, you can savage something just as good: clarified butter.

Ingredients:
3TB (45mL) water
8TB (115g) butter, cut in 8 or more pieces

Recipe:
1. Heat water in a small saucepan to a hard simmer.
2. Whisk in the pieces of butter one at a time to create an emulsion. You will need to whisk continuously for all 8 pieces. This only takes about 3 minutes, though.
3. Serve immediately, or turn down the heat to low to "hold" the sauce. Do not allow the temperature to go above 190F (87C) or the sauce will "break".
4. Customize the sauce by using different liquids and seasonings to your taste.

Timestamps:
0:00 Intro
1:05 Seared Scallops
4:11 Medallions of Beef Tenderloin
6:46 Clarified Butter
9:55 Summary

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[KetoCookbooksCorner]

*It's amazing how just two ingredients can create such a luxurious sauce that perfectly complements keto-friendly dishes.*

[gabrielsyt]

Butter is my favorite thing on keto. Thanks for sharing, Steve.

[micminneman]

I almost didn’t watch this video but am I glad I hit play - so easy but incredibly versatile. I think it will add an impressive dimension to steamed veggies.

[debbie]

You can ask yourself, 'Well, how did I get here?' Thank you, Steve!!

[jonsmith]

this is happening this week bud.for the love of god thank you.your the BEST i make your stuff all the time.And as you know I follow you and have mass respect for your time, efforts and honesty.thank you buddy😊

[lowellmorton]

Steve, I saw this in my last issue of Cook's Illustrated and was planning on trying it. Since going carnivore in February, I have been doing this with any steak I'm cooking. If doing it sous vide, I add the drippings to the pan after the steak has been seared. I allow the drippings to caramelize in the pan. Then I deglaze the pan with the 3 Tbsp. Water, scraping up the fond. Then I turn off the heat and add 1 stick of butter by Tbsp. whisking to emulsify. It is a wonderful sauce for the steak. I've used it for pork chops and even for ham. IT also ups my fat ratio in a way most pleasant.

[cayce]

ANOTHER reason for watching this channel elevate our palate! Thank you!!

[AlexiaAsh]

as usual another excellent and informative video. You really are great and I appreciate all of the information that you give to us. You are definitely one of the better keto channels on YouTube. Thank you so much for all that you contribute.

[ellieb]

Making Michelin accessible to the home cook... Steve you rock!!!

[Artemis]

Yep, it was definitely worth the wait. Now that I have effectively drooled all over my shirt, I have saved the video to my "keto recipes to try" and will definitely make this very soon. First variation that came to mind was some lemon pepper to put on chicken wings 🤤🤤🤤

[esther.f.g]

I love homemade ghee, is cheaper that in the supermarket. Your idea of the coffee filter is really a good one. Thank you Steve

[igglewiggle]

Steve, You had me at butter!!….I’ll be dreaming of an out-of-this-world way of flavouring le beurre monté…I really love the idea of butter infused with truffle❤️ Yummers!!! Thanks, Steve.

[happyferret]

Yep, I'll be giving this a try this weekend...YUM. Thanks Steve!

[suemiller]

Great video! As well as providing more than one example (versions for scallops versus beef tenderloin), I really appreciate the technical details with respect to critical temperatures to keep the emulsion stable as well as forewarning of what to expect if refrigerating leftover sauces and how to utilize those to make flavoured clarified butters. I've been having problems making simple pan sauces sometimes, but now, understanding the critical 190 F threshold, I'm anxious to give those another try.

[StephenCraig]

This simple little recipe will turn my world upside down. Thank you so much

[sandra.phillips]

Love the simplicity and versatility of this! Thanks Steve!

[deborahgrogan]

As your video so elegantly showcases, you can never go wrong with butter!! 🤣🤣🤣

[davidandshirley]

I love the sauce consistency of this method which makes it cling better to the food. Definitely making this for steak and burger nights! I have to say I was drooling over that big jar of dried gourmet mushrooms and picturing those piled on my steak with the beurre monte drizzled over! Thanks for sharing!

[teddibear]

I love love love getting all these new ideas to change up the keto lifestyle. Thank you Steve for all you do.

[veronicaheaney]

While I have made my own clarified butter and ghee for several years, I never thought of seasoning it while making it. I really must try that! Thanks.