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How to Cook · Sauces

Beurre Monté

Makes about 1 cupPrep 5 minCook 10 minTotal 15 minSauces
A silky, emulsified beurre monté being whisked

The simplest butter sauce there is: a little water and a lot of cold butter whisked gently into a smooth, glossy emulsion rather than separated melted fat. More a base and a holding liquid than a finished sauce, it's perfect for poaching or glazing vegetables, fish, and shellfish — and it teaches the one skill behind every butter sauce, keeping the heat gentle enough to hold the emulsion together.

Makes about 1 cup

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Ingredients

Sauces

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Concentrating Flavor

Method

Warm the water

Bring the water to a bare simmer in a small saucepan, then reduce the heat to low.

Mount the butter

Whisk in the cold butter a few cubes at a time, letting each addition melt into the sauce before adding more, and keep the sauce warm, not hot. Season lightly with salt — do not let it boil, or the emulsion will break.

Part of Sauces in the How to Cook series.