- 1-4 T (Tablespoons) of Cold Water
- 1 Cup of Whole Butter (in small chunks)
- Medium Sauce Pan
- Measuring Cup
- Measuring Spoons
To prepare a Beurre Monté, measure out a small quantity of water, like 1-4 tablespoons and bring it to a boil in a small pot or pan. Once the water is Boiling, lower the heat to Low Heat and start Whisking in one or two small chunks of the Whole Butter. Whenever the original chunks have melted, keep whisking and add a few more. When those have melted, add a few more while whisking, until you have the desired amount of Beurre Monté. A completed Beurre Monté can be held warm, but under its breaking point of 190°F (88° C) for service.