Make Fancy French Beurre Monté Sauce Out of Butter and Water
Melted butter, without modification or adornment, makes a pretty damn good sauce, but whisking it with a little hot water makes it silkier, clingier, and, surprisingly, creamier. The resulting sauce has a fancy French name—beurre monté—but this simple emulsification can be whipped up by home cooks of any skill level.“Beurre monté’ simply means “mounted butter.” The phrase is used to refer to both the technique and the sauce itself, but don’t let the French intimidate you. If you can whisk, you can make this a sauce.Like mayonnaise, hollandaise sauce, and butter itself, beurre monté is an emulsification—a mixture of two immiscible ingredients, one of which is suspended in the other. When butter is melted, its emulsion breaks, but whisking cold butter in hot water stabilizes the emulsion, ke...