France’s 5-Minute Magic Butter Sauce | What’s Eating Dan?
Recipes in this Video
Beurre Monté, meaning 'mounted butter' in French, is a classic emulsion technique used in French cuisine. Traditionally, it highlights the richness of butter, often used as a sauce or finishing touch for various dishes. The addition of mustard adds a tangy depth, making it a versatile accompaniment for meats, vegetables, and seafood. This technique has been embraced globally, with chefs experimenting with different flavors and applications, showcasing the beauty of emulsified sauces in modern cooking.
Ingredients
- ●butter
- ●mustard
- ●white wine vinegar
- ●water
- ●salt
- ●black pepper
- ●herbs
Instructions
- 1Melt butter in a saucepan over low heat until fully liquid.
- 2Combine mustard and white wine vinegar in a bowl.
- 3Whisk in melted butter gradually until emulsified.
- 4Add water to adjust consistency as needed.
- 5Season with salt and black pepper to taste.
- 6Incorporate finely chopped herbs if desired.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil provides a healthier fat option.
mustard
Healthier: honey mustard
Cheaper: yellow mustard
Honey mustard adds sweetness while yellow mustard is more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup unsalted butter
- ●1/4 cup water
- ●1/2 tsp salt
Instructions
- 1In a small saucepan, combine the water and salt.
- 2Add the unsalted butter to the saucepan.
- 3Heat the mixture over low heat, stirring gently until the butter is melted and emulsified with the water.
- 4Once fully melted, remove from heat and let it cool slightly before using.
- 5Use immediately or keep warm for serving.
Equipment
Ingredients
- ●1 cup apricot puree
- ●1/2 cup unsalted butter
- ●1/4 cup water
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tsp lemon juice
Instructions
- 1In a small saucepan, combine the apricot puree and water over medium heat.
- 2Bring the mixture to a gentle simmer, stirring occasionally.
- 3Once simmering, reduce the heat to low and gradually whisk in the unsalted butter until fully melted and incorporated.
- 4Add the salt, black pepper, and lemon juice to the mixture, stirring to combine.
- 5Continue to cook on low heat for an additional 2-3 minutes, allowing the flavors to meld.
- 6Remove from heat and let cool slightly before serving.
- 7Serve warm as a sauce over grilled meats or vegetables.
Equipment
Ingredients
- ●1/2 cup unsalted butter
- ●2 tablespoons gochujang
- ●1 tablespoon soy sauce
- ●1 tablespoon honey
- ●1 teaspoon rice vinegar
- ●1 clove garlic, minced
- ●1/2 teaspoon sesame oil
- ●1/4 teaspoon black pepper
Instructions
- 1In a small saucepan, melt the unsalted butter over low heat.
- 2Once melted, add the gochujang and stir until well combined.
- 3Add the soy sauce, honey, rice vinegar, minced garlic, sesame oil, and black pepper to the mixture.
- 4Continue to stir over low heat until all ingredients are fully incorporated and the sauce is smooth.
- 5Remove from heat and let it cool slightly before serving.
- 6Use immediately or store in an airtight container in the refrigerator for up to a week.
Equipment
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