Description
Beurre Monte sauce is a simple butter sauce made of butter and water. Think of it as butter in the form of heavy cream. Perfect over almost anything, I love this over asparagus.
Ingredients
3 T water
8 T chilled unsalted butter, cut into 8 slices
1 T Dijon or stone =ground mustard
Instructions
Bring water to a simmer over medium-high heat. Reduce to maintain a gentle simmer.
Add 1 piece of butter and cook, whisking constantly, until butter has melted. Do this with each piece until the butter is incorporated and has the consistency of thin gravy, about 3-4 minutes. Whisk in mustard, if using, and season with salt and other herbs or seasonings of your choice.
Reduce heat to lowest setting and cover to keep warm. Whisk vigorously before spooning over asparagus.
Notes
Thanks Cooks Illustrated.
Beurre Monte can be kept covered and kept warm on the stove's lowest setting for 3 - 4 hours.
Stock or reduced wine can be used in place of water to amp the flavor.
Sauce can be reheated, though only to be used as melted butter. I did reheat my asparagus that had been coated in the sauce. They were delicious.
This sauce can also be used as a poaching liquid for lobster and scallops.
