beurre monté

Definition

An emulsion of butter and water that remains creamy and fluid even when warm, used for poaching or enriching sauces. Molecular wizardry that keeps butter from breaking when you need it liquid but still buttery.

Example Usage

Poach the lobster in beurre monté at 160°F for the richest, most tender result.

Origin

French, literally 'mounted butter'

Fun Fact

Beurre monté works because a small amount of water allows butter to exist as a stable emulsion above its melting point, defying its normal tendency to separate into fat and milk solids.

Source: Modern French technique and molecular gastronomy

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