BEURRE MONTé RECIPE - (4.1/5)
Provided by JimMac
Number Of Ingredients 3
Steps:
- Preparation: In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking constantly to emulsify. Once the emulsion is started, more butter may be whisked in. Hold the temperature of the Beurre Monte between 160 and 190 degrees F. for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK! The mixture should have the consistency of a very thick butter sauce. Beurre Monte can be set aside on the stove after being prepared. You should use the Beurre Monte Butter within an hour after you make it. The Beurre Monte can be frozen and used anytime on vegetables or seafood.
ROASTED GARLIC AND HERB BEURRE BLANC - AN AMAZING SAUCE
We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission.
Provided by Julesong
Categories Sauces
Time 30m
Yield 3 1/2 cups, approx
Number Of Ingredients 10
Steps:
- In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
- Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
- Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
- Do not allow the sauce to become either too hot or too cold or it will break.
- Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
- Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
- Also, feel free to experiment with other herbs than listed above.
Nutrition Facts : Calories 1169.2, Fat 116, SaturatedFat 73.3, Cholesterol 316.8, Sodium 770.8, Carbohydrate 10.7, Fiber 0.8, Sugar 1.6, Protein 3.1
BEURRE MANIé- FRENCH SAUCE THICKENER
Great little balls to have ready to throw into sauces, stews, or soups to thicken and enrich. I have not tried this with margarine; might work tho. IMO, the butter gives a richer taste. Keeps in a refrigerated jar for up to 3 weeks.
Provided by Caroline Cooks
Categories Meat
Time 10m
Yield 4 balls
Number Of Ingredients 2
Steps:
- Blend well; roll into 4 balls.
- Refrigerate separately on small plate to set; then, place in covered jar in frig. Easily multipled.
Nutrition Facts : Calories 127, Fat 11.4, SaturatedFat 7.2, Cholesterol 29.9, Sodium 1.7, Carbohydrate 5.7, Fiber 0.2, Protein 0.9
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