Recipes say not to boil butter for beurre monté - why?
I made butter poached lobster tail today. Every recipe on the internet warns not the boil the butter when making the beurre monté, otherwise the butter will separate. No recipe explained why this is such a bad thing. If you're just cooking the lobster in the butter, why does it matter if it separates or not?
Best Answer
Cooking doesn't equal boiling, mind. For example, sous-vide cooking cooks something at very low temperature.
Beurre monté is a sauce of emulsified butter, which will remain emulsified up to 80-85ºC (more or less). If the temperature goes up, your sauce will separate into fat (~80%) and water (a little less than 20%), will lose texture and you also might end up with rancid flavors if the temperature goes up too much and the fatty acids in butter hydrolize (as in break down with the help of water)
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Quick Answer about "Recipes say not to boil butter for beurre monté - why?"
Monter au beurre is the process of adding cold butter to a sauce after you've taken it off the heat. Adding the chilled butter produces a similar emulsification effect, adding body and shine to an existing sauce. You should never use butter that is warm as it will not incorporate into the sauce at all.What is the correct culinary term for melted butter?
Beurre mont\xe9 refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre mont\xe9 may refer either to the melted butter sauce itself, or to the method of making it.What emulsified butter?
Butter itself is an emulsion. When butter is heated and begins to melt, this emulsion breaks \u2014 the butterfat naturally separates from the milk solids and water. But you can prevent this by whisking the cold butter into a little hot water while it melts, thus creating a melted emulsion of butter.How do you make Monte au beurre?
Monter au Beurre is a French term used to describe the process of adding or whisking in whole, cold butter into a sauce or puree at the end of the cooking process. This process, which is usually done off the heat, adds shine, flavor and richness.Can you reheat beurre monte?
NOTES. Make the beurre monte close to the time it will be used and maintain it in a warm place. If you have extra beurre monte, it can be refrigerated and reheated to use as melted butter or it can be clarified.Beurre Blanc \u0026 Beurre Monte 2020 04 07
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