Recipe Station

As The Kitchn notes, this sauce has a fancy-sounding name but is actually really simple. One caution, however: it's okay to refrigerate the leftovers, but they can't be used as Beurre Monte because reheating it compromises it. We like to use the leftovers to make clarified butter.

What Is Beurre Monté?
Beurre monté is the French term for butter emulsified in water. 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.

Finished!

The possibilities really are endless for this sauce, and it's what we turn to when we have a plain old dish we really need to dress up. Trust us, it does the trick every time.

Enjoy!

Article Source: The Kitchn