Method for Beurre Monté?

[Bryan Rice]

Hi All,

Can someone give me a fool proof method for making Beurre Monté? I understand the principle, but I am wondering about the ratio of water to butter especially if you want to make a larger quantity of it.

After you boil the water, do you let it cool to less then 160F degrees before you add the butter?

At what point can the temp be brought up to above 160F and below 190F?

Thanks!

blue skies,
bryan

Anything

 

[K Kruger]

Very little water is necessary. I use 2 Tbls water and then from 2 Tbls to 1 lb unsalted butter, depending on what I am making it for, a finish, e.g., or a poaching medium.

Bring 2 Tbls water to a boil in an appropriately sized pan or pot. Reduce heat and whisk in 2 Tbls cold butter till emulsified. (No need to temp the water first; the butter will cool it.) Add additional butter, as desired, about 1-2 Tbls at a time, emulsifying after each addition, and maintaining a temp of 180-190; no higher.

That's all there is to it.