Sea Bass with Beurre Monte

When it comes to making a quick and easy sauce to go with pan seared fish, the best and the easiest is buerre monte. In French cooking, “beurre monté” refers to a technique of emulsifying butter into a small amount of water, resulting in a smooth, creamy, and stable sauce. The term literally translates to “mounted butter.” This sauce is used as a base for various dishes and is prized for its rich, buttery flavor and velvety texture. A lot of restaurants use this as a quick sauce to coat proteins or vegetables. It is a great technique to know how to do to enhance your meals!

Ingredients for Beurre Monte:

• Whole butter
• Water
• Blanched vegetables

Beurre Monte 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.