Beurre monté is defined as what?

Beurre monté is defined as what?

• A. Small cold butter pieces whisked into warm sauce to finish and emulsify.
• B. Butter melted into stock to enrich it.
• C. Butter whipped into the sauce before heating.
• D. Butter incorporated into stock for clarification.

Answer: (B)

Beurre monté is finishing a hot sauce or stock by whisking in small pieces of cold butter to create a stable emulsion, which enriches and gives the liquid a smooth, glossy finish. The butter is added gradually and kept warm enough to emulsify without breaking the sauce; melting butter into the stock won’t produce the same cohesive emulsion and can lead to separation. This technique relies on the rapid, controlled incorporation of fat into the liquid to trap tiny droplets of butter, enriching the sauce and improving its mouthfeel.

Beurre monté is finishing a hot sauce or stock by whisking in small pieces of cold butter to create a stable emulsion, which enriches and gives the liquid a smooth, glossy finish. The butter is added gradually and kept warm enough to emulsify without breaking the sauce; melting butter into the stock won’t produce the same cohesive emulsion and can lead to separation. This technique relies on the rapid, controlled incorporation of fat into the liquid to trap tiny droplets of butter, enriching the sauce and improving its mouthfeel.