Beurre monté is a classic French butter emulsion used in professional kitchens to create a smooth, non-greasy sauce. Chef Greg Baxtrom demonstrates how adding water before butter creates a stable, glossy texture ideal for fish and delicate proteins.
A fundamental technique in sauce work, this method transforms simple butter into a controlled, service-ready emulsion.
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24 Comments
Extra points if you use boiled pasta water 💯
It EATS ? So do I wait till it finishes eating before I start 😳?
More like water+butter!
Now…
Add lemon
Minced garlic
Crushed red pepper flakes
A touch of salt unless you used salted butter and you have my favorite sauce for pasta. Goes great with steak 🤤
The butter still melted
Is that how papa John’s makes they’re garlic butter thick?
And even more extra points do this in a skillet that you just cooked some steak in.
Lots of flavor right there…
You can do a reverse beurre monte , for a nuttier version just cook the butter add a little stock or water to emulsify. This is how sage butter sauce is made
Heating nonfilled, coated pans with PTFE. Cancer incoming🎉
Just use pans without coating and learn how to use them.
Disliked because of the gross music.
Sorry music doesn’t add to your video
Oh, so clarifed butter.
Need louder music next time.
What kind of psycho uses metal spoon on a coated pan
Great video but primarily just commenting because the background music lives in my head eternally and visits me at least once a week. The intro hooked into my brain permanently when I was 12 and never left lol
xantham gum for the win
I love using metal on my non stick pans too
Metal spoon on teflon. Just stick to watching cooking shows
Adding water to most of my food has helped so much. Not oil. Not milk. Just add water. It will make everything better
Cool!!! ❤
Metal spoon on a non stick.. yikes rookie move
So… margarine??
Never use a metal spoon on a metal pan, nothing but sceatches
The French will find any excuse to eat straight butter.