Ingredients:

  • 2 tablespoons (30 ml) Water
  • 8 ounces (225g) Unsalted Butter, cold, cut into ½-inch cubes
  • Pinch of Kosher Salt
  • Optional: Lemon juice or herbs for flavour

Instructions:

  1. Combine water and salt in the saucepan and bring to a simmer over low heat.
  2. Add 1-2 cubes of cold butter to the simmering water and whisk constantly until completely melted and emulsified.
  3. Add another 1-2 cubes of butter and continue whisking until melted and emulsified. Repeat this process, adding the butter gradually to create the beurre monte.
  4. Maintain a low, steady heat (around 140-150°F or 60-65°C). If the sauce gets too hot, it will break (the butter will separate from the water). If this happens, add a tablespoon of cold water and whisk vigorously.
  5. The sauce should be thick, glossy, and have the consistency of a light cream.
  6. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice, if desired. Serve immediately.