Beurre monté is a French emulsified butter sauce made from just butter and water that creates a stable, creamy finish for fish and vegetables. The technique relies on whisking cold butter into simmering water to form a permanent emulsion that won't separate.
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Add a small amount of water to a sauté pan over medium heat and bring it to a boil.
Once the water is boiling, begin adding the cold, cubed butter to the pan, a few pieces at a time.
Continuously swirl the pan or stir with a spoon as the butter melts to create a stable emulsion.
Continue adding butter and swirling until the sauce is smooth, creamy, and fully emulsified. Serve immediately.
Beurre monté does not store or reheat; make it fresh to order just before serving.
Beurre monté uses only butter and water, while hollandaise includes egg yolks and acid (lemon or vinegar). Beurre monté is simpler and more forgiving; hollandaise is richer but breaks more easily.
Beurre monté is best served immediately after making. It can be held warm in a bain-marie for 20–30 minutes but will separate if allowed to cool or overheat.
Separation occurs if the temperature gets too hot (butter fully melts instead of emulsifying) or too cold. Keep the water at a gentle simmer and add cold butter cubes gradually while whisking constantly.
Yes. Add minced shallots, fresh herbs, lemon juice, or white wine to the water before emulsifying the butter for infused variations.
This recipe yields approximately ½ cup (120 mL) of finished sauce, enough to dress 2–3 fish fillets or vegetable plates.
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