Beurre monté (French pronunciation:[bœʁmɔ̃te],lit. 'mounted butter') refers to meltedbutter that remainsemulsified, even at temperatures higher than that at which butter usually breaks down.Beurre monté may refer either to the melted buttersauce itself, or to the method of making it.

Butter is anemulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18%water. At 70 °C (158 °F), butter normally breaks down into its components parts, but in abeurre monté, the butter is heated in such a way that the butter can stay emulsified even up to 82–88 °C (180–190 °F). It can then be used in many ways, including as a sauce, as an ingredient for other sauces, as apoaching medium, or as a resting medium for cooked meat.

To makebeurre monté, a very small quantity of water is boiled, i.e. 15–60 ml (1–4tablespoons). Once water has come to a boil, the heat is turned down andcold butter is whisked into the water, one or two chunks at a time, adding more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Butter is continued to be added while whisking until the desired quantity ofbeurre monté is produced. Thebeurre monté must then be held warm, but under 88 °C (190 °F) or else it will break.

• List of sauces
• Beurre noisette
• Mayonnaise
• Ghee

WikibooksCookbook has a recipe/module on

• Beurre monté

• Beurre Monté: The Workhorse Sauce fromThe French Laundry Cookbook
• Lobster Glossary definition of beurre montéArchived 2018-08-16 at theWayback Machine

• White sauces
• French sauces
• Butter

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• Short description matches Wikidata
• Pages with French IPA
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