What is the technique for finishing a sauce with beurre monté to ensure a smooth emulsion?

What is the technique for finishing a sauce with beurre monté to ensure a smooth emulsion?

• A. On high heat agitation.
• B. Off heat or low heat, whisk in small pieces of cold butter to emulsify and enrich.
• C. Add melted butter at the end.
• D. Stir vigorously with a whisk while boiling.

Answer: (B)

Beurre monté finishes a sauce by creating a smooth, stable fat-in-sauce emulsion. The key is to add the butter gradually while the sauce is off heat or on very low heat and whisk continuously. Cold, small pieces of butter emulsify into the warm liquid rather than melting and separating, giving the sauce a glossy appearance and richer mouthfeel. If you add melted butter all at once or whisk while the sauce is boiling, the emulsion is likely to break and the sauce won’t stay smooth.

Beurre monté finishes a sauce by creating a smooth, stable fat-in-sauce emulsion. The key is to add the butter gradually while the sauce is off heat or on very low heat and whisk continuously. Cold, small pieces of butter emulsify into the warm liquid rather than melting and separating, giving the sauce a glossy appearance and richer mouthfeel. If you add melted butter all at once or whisk while the sauce is boiling, the emulsion is likely to break and the sauce won’t stay smooth.