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Beurre Monté

An emulsion of butter and water that is stable up to 180-190 degrees F, used to poach meats, fish, shellfish, vegetables

Source: Wikipedia

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Recipes

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Beurre Monté: The Workhorse Sauce Recipe - Thomas Keller

At the French Laundry, we use an awful lot of butter without serving a lot of butter because of a method and substance called beurre monté—a way of in.....
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Beurre Monté: Magic Butter | Saveur

Just a flick of a whisk keeps butter emulsified and creates a light butter sauce perfect for many food applications...
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Scallops with Parsnip Purée and Lemon Beurre Monté Recipe | James Beard Foundation

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Butter-Poached Lobster with Cherry Tomatoes and Fresh Pasta Recipe

Butter-poached lobster is a revelation in texture and taste; this recipes merges it with cherry tomatoes and fresh pasta for a gourmet meal...
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Lobster Poached in Beurre Monte or Cook Like Thomas Keller — I did! | Secrets from Secret Ingredients

Recently I was asked to prepare an elaborate menu for a very special birthday dinner of which one course was lobster tail.  I thought of piggy backing lobster tail and serving with a compound butte…...
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Lobster Américaine Recipe | MyRecipes

Dishes cooked à l'américaine are prepared with a luscious tomato-wine sauce. Though this recipe—from premier seafood chef Eric Ripert—requires some involved steps, they're more than worth the effort. Garnish with tarragon leaves...
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Clam Chowder Sauteed Cod with Cod Cakes and Parsley Oil | The Splendid Table

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