Description: Learn the professional technique of mounting butter (monter au beurre) to create rich, glossy sauces! 🧈✨ Follow these simple steps to elevate your culinary skills:
Heat Your Sauce: Warm your sauce on medium heat until it’s hot but not boiling.
Add Cold Butter: Gradually whisk in small cubes of cold, unsalted butter.
Whisk Continuously: Keep whisking until the butter is fully incorporated and the sauce is smooth and shiny.
Perfect for finishing sauces, gravies, and more! 🍽️
throw it right in there we don’t need much just a/4 ounce okay all right so you see how the bubbles are starting to form just before it boils there I’m going to go ahead and turn it down I’m going to go ahead and add a little bit of diced butter just like this right I’m going to start to swirl this around just like this and that is going to create a texture that’s how you mount the butter and then every time that you add butter onto this it’s going to have this texture to it that is unlike anything else and then you can use this as your base for like so many different sauces in this case we’re going to use this as the base to cook the rest of our Lobster before we played our rotto here
1 Comment
Great technique