Beurre Monté
Beurre monté is a French sauce with many applications; it can be used plain as a dip, cooked in, or adjusted with savory or sweet ingredients. The sauce is simply an emulsion of butter into water, which gives butter a saucier consistency. It can act as a base sauce, meaning ingredients can be added to enhance its flavor, or it can be served plain.[1] It acts as a sister sauce of beurre blanc, which emulsifies the butter in reduced white wine and vinegar.[2]
3 parts by weight of water
8 parts by weight of butter, cold
Seasoning, as desired
Bring the water to a low boil in an appropriately sized cooking vessel, such as a saucepan.
Add butter, gradually whisking until smoothly incorporated. Make sure the butter is completely emulsified in before adding the next chunk.
Season to taste as desired.
Keep warm until use. Don't overheat, as this will break the emulsion.