Beurre Fondu Sauce

Do you ever wonder why vegetables at restaurants taste so much better than the ones you make at home? Well one of the reasons for this is because many restaurants use the cooking method called beurre fondu to finish their vegetables.

“Beurre fondu à l’eau” translates to “melted butter with water” in English. In this technique, water is added to butter to create an emulsion, resulting in a creamy, stable sauce or mixture that incorporates both water and fat. This technique is often used to create smooth and light sauces for dishes like hollandaise or béarnaise sauces, where the emulsification of fat (butter) and water (from the added water) is key.

Ingredients for Beurre Fondu:

• Whole butter
• Water
• Blanched vegetables

Beurre Fondu Technique:

• Cut the Butter: Begin by cutting the unsalted butter into small cubes. This helps the butter melt evenly and aids in the emulsification process.
• Combine Ingredients: In a small saucepan, combine a small amount of water (about 1-2 tablespoons) with the cubed butter. The ratio of butter to water can vary based on the recipe, but you generally want more butter than water. The water should be just enough to create steam and help with the emulsification.
• Gentle Heat: Place the saucepan over low heat. The goal is to gently melt the butter without boiling the water. The low heat allows the water to evaporate gradually while the butter melts.
• Emulsification: As the butter melts, the water content starts to evaporate. The proteins in the butter begin to emulsify the mixture, creating a creamy and stable sauce. You can use a whisk or spoon to gently stir the mixture.
• Flavoring: Once the emulsion starts to form, you can add flavorings such as a splash of lemon juice or vinegar. These flavorings not only enhance the taste but also help with the emulsification process.
• Control the Heat: It’s essential to control the heat throughout the process. Avoid letting the mixture come to a boil, as this can cause the emulsion to break. If the mixture gets too hot, remove it from the heat briefly to prevent overheating.
• Seasoning: Once you have a smooth and creamy emulsion, you can season it with salt and pepper to taste. Remember that butter is often naturally salty, so be cautious with the amount of additional salt you add.
• Application: Beurre fondu à l’eau can be used as a base for various sauces. If you’re making hollandaise or béarnaise, you can continue building the sauce by gradually incorporating egg yolks and additional flavorings while whisking continuously.
• Serve: Serve the sauce immediately while it’s warm and creamy. If the sauce thickens too much as it cools, you can gently reheat it using low heat or a double boiler.

Vegetables to Use This With:

The key to this is using blanched or par cooked vegetables that just need a quick reheating in the pan with the sauce. You are simply warming the vegetables through while coating with the beurre fondu. Some good vegetables would be blanched asparagus, broccoli, carrots, peas, spinach, green beans, cauliflower, zucchini and brussel sprouts.