Beurre monté, or “mounted butter,” is a classic French technique that transforms ordinary butter into a luxurious, stable emulsion perfect for finishing sauces or poaching delicate ingredients. Unlike melted butter, which separates into milk solids, fat, and water when heated, beurre monté stays silky and cohesive, delivering the rich flavor of butter without breaking or becoming oily.
To make beurre monté, start with a few tablespoons of water, stock, or another flavorful liquid heated just until simmering. Whisk in cold butter, one piece at a time, allowing each addition to melt and emulsify before adding more. The key is to keep the temperature below about 190°F—hot enough to melt butter but not so hot that the emulsion breaks. The result is a glossy, creamy sauce that coats ingredients beautifully.
Beurre monté is prized in professional kitchens for its versatility. It can be used as a base for sauces, a basting medium for proteins, or a poaching liquid for seafood, chicken, or vegetables. Lobster tails, for example, are famously poached in beurre monté to achieve a tender texture and a buttery sheen. It also works beautifully as a finishing touch—whisked into pan sauces for meats or drizzled over vegetables or pasta just before serving.
Butter can also be added in this way to liquids other than water to emulsify and enrich pan sauces, stocks, or braising liquids. When used this way, it is known as “mounting” your sauce.
Because the emulsion is sensitive to heat, beurre monté should be used immediately or kept warm in a gentle water bath. If overheated, it will separate into clarified butter, losing its creamy texture.
Mastering beurre monté is about balance and control—keeping temperatures steady and butter cold. The payoff is remarkable: a sauce that enhances flavor, adds richness, and gives dishes the polished finish chefs love. It’s one of those small, elegant techniques that turns good cooking into something truly refined.
