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BEURRE (Butter)

General rule: Cut butter in required quantity into slices or cubes the size of a thumbnail and ca. 2 mm thick. Fold into the hot sauce (approx. 70 °Celsius), stirring vigorously with a whisk or a blender. This vigorous stirring or whisking method results in a certain degree of homogenization. Do not reheat sauce, this would destroy homogenization and the thickening effect: the butter (milkfat) would separate from the sauce and float on top.

Tip: Add pieces of butter cooled in ice water to hot sauce (ca. 80 °Celsius), carefully, yet constantly, whisking and tossing it until the desired thickness has been reached. Curiously, better thickening results are achieved by gentle stirring and tossing rather than by vigorous whisking.

Foie gras / fattened duck or goose liver: According to taste, butter may be replaced by foie gras de canard (duck) or foie gras d’oie (goose), however, it has to be puréed first and strained through a cheesecloth. See Sauce Rouennaise.

Monter – Mount with Butter

1. Remove prepared sauce from heat, add butter.

2. In the pan, slowly whisk and toss butter into sauce in a circular motion until reaching desired consistency.

1. Remove prepared sauce from heat, add butter.

2. In the pan, slowly whisk and toss butter into sauce in a circular motion until reaching desired consistency.