Beurre Monté

square crop of a small ramekin of butter sauce next to potatoes and lobster.

5 from 1 vote

Beurre monté is a classic French butter sauce made by whisking cold butter into a small amount of simmering water. This creates a smooth, stable emulsion that is incredibly rich, glossy, and velvety, unlike melted butter, which separates into fat and milk solids.

Course Sauce

Cuisine French

Keyword butter, butter sauce

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 134kcal

Author Debi

Ingredients

3 tablespoons water
8 tablespoons cold butter, (113 grams) cut into ½- to 1-tablespoon pieces
Pinch of salt optional

Instructions

Cut the butter into 1-tablespoon-size pieces, and keep refrigerated until ready to use
Place the water in a small saucepan and heat over low heat until steaming and just beginning to simmer. Do not allow the water to boil vigorously.
Remove the butter from the refrigerator. Whisk in one piece of butter. Continue whisking until it is completely melted and incorporated. Add the remaining butter one piece at a time, whisking constantly and waiting until each piece is fully incorporated before adding the next. Continue whisking until all the butter has been added and the sauce is thick, smooth, glossy, and pale yellow.
Season with a pinch of salt, if desired.
Serve immediately or keep warm over very low heat until ready to use. Because it’s basically just butter, it will solidify as it cools, but if you keep it warm it will stay fluid.

Notes

Keep the sauce between 160°F and 190°F (71°C–88°C) whenever possible. Temperatures above 195°F can cause the emulsion to break. Never allow the sauce to boil.

Beurre monté naturally thickens as it cools and may eventually solidify because it is primarily butter.

Want to make it ahead? Cover the saucepan, keep it warm on the lowest setting for up to 4 hours. Keep an eye on it, it will break if simmered for an extended period of time.

Ideally, it will remain smooth as it cools, provided it isn't allowed to boil. A small amount of separation during cooling is normal. If separation occurs, gently whisk over low heat until smooth again. If the sauce has cooled, gently reheat it over low heat while whisking continuously until smooth. Avoid high heat or boiling, as excessive heat can cause the emulsion to break further.

Do you have leftover sauce? Or even separated sauce? Don’t throw it away; it’s just water and butter. Store in a covered dish in the fridge for up to 4 days, and use it to cook or sauté, like it’s perfect for cooking morning scrambled eggs.

To store with the least amount of breaking (where the fat and water separate), follow this method to properly chill, store, and reheat your sauce
1. Transfer the sauce to a shallow glass or stainless steel container.
2. Place the container in an ice-water bath.
3. Stir until cooled to room temperature.
4. Cover tightly and refrigerate for 3 to 4 days.

How to Reheat
• Place the sauce in a heatproof bowl set over barely simmering water.
• Warm gently while whisking continuously.
• Do not microwave.
• If the sauce begins to separate, whisk in 1 tablespoon cold water or a small piece of cold butter until smooth.

This recipe uses 8 tablespoons (½ cup) of butter plus 3 tablespoons of water, yielding approximately ¾ cup (12 tablespoons) of sauce. Serving size depends on how you're using it. Dipping sauce for seafood or veggies, you’ll probably use about 2 tablespoons per serving, for 6 total servings. Drizzling over veggies, about 1 tablespoon for 12 servings. Rich finishing sauce for plated dishes, about 1 to 1½ tablespoons, for 8 to 12 servings.

Nutrition