Mustard Beurre Monté

Ingredients

• 3 tbsp water
• 8 tbsp unsalted butter (cut into 8 pieces and chilled)
• 1 tbsp stone-ground mustard
• salt (to taste)

Steps

1. 1

   Bring 3 tablespoons of water to a simmer in a small saucepan over medium-high heat.

2. 2

   Reduce the heat to maintain a very gentle simmer.

3. 3

   Add 1 piece of chilled butter and cook, whisking constantly, until the butter is melted, about 20 to 30 seconds.

4. 4

   Continue to cook, whisking in the remaining butter 1 piece at a time until all butter is incorporated and the sauce has the consistency of thin gravy, which should take 3 to 4 minutes.

5. 5

   Whisk in 1 tablespoon of stone-ground mustard and season with salt to taste.

6. 6

   Reduce the heat to the lowest possible setting and cover the pan to keep the sauce warm.

7. 7

   Before using, whisk the sauce vigorously to blend in any butterfat that has collected on the surface.

Notes

The beurre monté can be covered and kept warm over your stove's lowest setting for up to 4 hours; it will break if simmered for an extended period of time. Beurre monté cannot be cooled and reheated. Serve this sauce over lean roasted or pan-seared proteins such as scallops, cod, pork tenderloin, or chicken breasts or over pasta.

Nutrition per serving

• sauce
• French
• butter
• emulsion
• condiment
• vegetarian
• gluten-free