Which term describes finishing a glaze by adding fat to the surface to enhance shine?

Which term describes finishing a glaze by adding fat to the surface to enhance shine?

• A. Monter au beurre
• B. Deglazing with wine
• C. Thinning with stock
• D. Cooling rapidly

Answer: (A)

Monder au beurre is a finishing technique where cold butter is whisked into a glaze or sauce at the end to emulsify it. The fat from the butter coats the surface, tightens the emulsion, and gives a bright, glossy sheen along with richer flavor. It’s the specific action of adding fat at the finish that creates that polished look. Deglazing with wine lifts the fond into a liquid for flavor, thinning with stock adjusts consistency, and cooling rapidly isn’t about adding fat or achieving shine.

Monder au beurre is a finishing technique where cold butter is whisked into a glaze or sauce at the end to emulsify it. The fat from the butter coats the surface, tightens the emulsion, and gives a bright, glossy sheen along with richer flavor. It’s the specific action of adding fat at the finish that creates that polished look. Deglazing with wine lifts the fond into a liquid for flavor, thinning with stock adjusts consistency, and cooling rapidly isn’t about adding fat or achieving shine.