How to make beurre Monte sauce #beurremonte #cooking #suace

I used to work fish station at this popular French restaurant and you would not believe how many people were like oh my God what was that sauce that you put on the fish and I swear it’s one of the best things to come from French cooking it’s called veronte and it’s a butter water sauce yes butter water Emulsion sauce that’s a thick and creamy easy pan sauce you can do quickly after making fish and actually any protein or vegetable for that matter as long as you have a pan you can make this sauce so here’s how you make it what you’ll need is this cold butter and the ratio to water to butter is around 2 tbsp of water to 6 to 7 tbspoon of cold butter now it needs to be in cold because the magic happens when the butter melts into the water so here I added 1/4 cup of water into a hot pan and simmered it I did this in the pan that I cooked the fish in to pick some of that fish flavor up once that water was simmering I turned off the heat and added cold cubed butter then you stir it now it gets creamy as the butter melts and emulsifies into the water so the thicker you want it the more butter you add