Beurre Monté Butter Sauce

Ingredients

• 0.333 cup water
• 130 g butter (Very cold and cut into cubes; add gradually. A little extra may be added if needed to thicken the sauce.)
• sage (Optional, to taste.)
• spices (Optional, to taste.)
• herbs (Optional, to taste.)
• lemon (Optional, to taste.)
• salt (Optional, to taste.)
• black pepper (Optional, to taste.)

Steps

1. 1

   Pour the water into a pan and bring it to a light simmer or boil over high heat.

2. 2

   Lower the heat to medium-low.

3. 3

   Begin adding the very cold butter cubes gradually, a little at a time, while stirring constantly.

4. 4

   Continue adding butter and stirring until the sauce reaches your desired thickness. If needed, add a little more butter to thicken it.

5. 5

   Optionally stir in sage, other herbs, lemon, spices, salt, or black pepper to taste.

6. 6

   Toss the sauce with stuffed pasta, or serve it alongside fish or vegetables.

Notes

The source describes beurre monté as more of a technique than a fixed recipe. The butter quantity may vary slightly, and additional butter can be added to adjust thickness. The source does not specify an exact simmering time or a precise final temperature.

Nutrition per serving

• sauce
• French
• vegetarian
• gluten-free
• stovetop
• stuffed pasta
• fish accompaniment
• vegetable accompaniment