Step 1

Preparation:

Step 2

In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking constantly to emulsify.

Step 3

Once the emulsion is started, more butter may be whisked in.

Step 4

Hold the temperature of the Beurre Monte between 160 and 190 degrees F. for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK! The mixture should have the consistency of a very thick butter sauce.

Step 5

Beurre Monte can be set aside on the stove after being prepared. You should use the Beurre Monte Butter within an hour after you make it.

Step 6

The Beurre Monte can be frozen and used anytime on vegetables or seafood.