Monter au Beurre
Monter au beurre is a classic technique used mainly in the professional kitchen. Bring this easy touch of elegance to your sauces.
- Serves: 8 persons
- 2cups gravy (or sauce)
- ½ounce chilled butter (cut into pea-sized cubes)
Step 1Gather the ingredients. You will also need a French whisk .
Step 2Heat your sauce on medium heat so it is hot but not boiling (no higher than 195 F). If the sauce is too hot, the butter will simply melt and make the sauce oily. If you notice this happening, remove the sauce from the heat and whisk fiercely to blend the butter back in.
Step 3Using a whisk, add the butter 1 piece at a time and whisk vigorously until each cube has incorporated into the sauce. Repeat, only 1 piece at a time, and do not try to rush this process. Once the sauce reaches a shine and silkiness you like or want, then stop.
Step 4If you are not serving the sauce immediately, keep it warm over a bain-marie (hot water bath). Never allow the sauce to touch the hot water and never reheat the sauce directly in the pan or it may split.
Step 5Should a disaster happen and the sauce and butter splits (separates), immediately remove from the heat. Take a few pieces of ice-cold butter from the fridge and whisk again—this will quickly bring down the temperature of the sauce and should bring it back together again.
Step 6Serve immediately with your favorite entrée.