mounted butter

All pictures on this page were borrowed from the internet.


Beurre monté (Fr. 'mounted' or emulsified butter)
refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down.

Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water.

At 70 °C (158 °F), butter normally breaks down into its components parts, but in a beurre monté, the butter can stay emulsified even up to 82–88 °C (180–190 °F). It can then be used in many ways, including as a sauce, as an ingredient for other sauces, as a poaching medium, or as a resting medium for cooked meat. 

To make a beurre monté, boil a very small quantity of water, i.e. 15–60 ml (1–4 tablespoons). Once water has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added a little bit at a time. Continue adding butter while whisking until one has the desired quantity of beurre monté. The beurre monté must then be kept warm to prevent congealing, but under 88 °C (190 °F) or else it will break. 


This is what you need for 1/2 cup:

  • 1 tbsp. water
    If you need more than 1/2 cup, do not double the amount of water.
  • 1 stick butter, chilled
Pic1: butter emulsified in water



Pic2: cut butter small
Pic3: whisk cold butter in warm water
Pic4: with lobster


2020-07-25 — mounted butter

Pic5-7: making mounted butter