While yes, Beurre Monte is a french term used in cooking it is simply a term for butter emulsified in water. Now I know what you're thinking, butter and water sound like the definition of an oxymoron and they are. Normally butter and water do not mix well together which is why they are the very definition of an emulsion.
An emulsion is when two ingredients that usually don't mix, like oil and vinegar, are suspended together. Vinaigrette, mayonnaise, and hollandaise are all examples of emulsions. Butter itself is an emulsion. When butter is heated and begins to melt, this emulsion breaks — the butterfat naturally separates from the milk solids and water. But you can prevent this by whisking the cold butter into a little hot water while it melts, thus creating a melted emulsion of butter.
How To Make It:
Start by heating a few tablespoons of water in a saucepan. When it reaches a simmer, reduce the heat to low, and slowly begin whisking in cubes of cold butter, just about a tablespoon at a time, until the water and melted butter have emulsified and formed a uniform, creamy, and thick sauce. Be sure to keep the heat low — if the sauce boils, it will separate. Use it immediately or keep it covered on the stove on low heat until you're ready to use it.
Have you ever used this technique? If so how did it turn out? Any tips you want to share? Let us know in the comments below!
Source: Kitchn
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