Similar Posts

14 Comments

  1. How to Make a Basic Monté
    Beurre monté looks and feels luxurious, but it’s nothing more than butter whisked into simmering water until the mixture thickens. Here’s how you make it. 

    3 Tablespoons of water to 8 Tablespoons of cold butter

    -Bring water to gentle simmer.
    -Whisk in butter 1 piece at a time until it melts.

  2. i want you to do a timed residual drip weight test, dip, two equal weight pieces of food, one in your butter sauce, one in regular butter, then weigh the pieces of food and see which one really has been coated more

  3. Bruh…I've heard of the other french butter sauce with white wine and shallots(which I'm admittedly too lazy to make most of the time), but I didn't know about this. How cool is this and far more simpler and quick. Definitely going in the collection. I bet some people will find other uses for it besides dipping sauce for fish.

Leave a Reply