Got a question..

My first post here.....I am having some difficulty defining the difference between beurre monte and beurre fondu. Larousse defines beurre fondu as an emulsified butter with lemon, however, Ruhl in his book, The Soul of a Chef, states at one point that beurre monte is an emulsified form of clarified butter. Any ideas from anyone on this? Thanks in advance.

[Greg]

Never heard of beurre monte, only monte au beurre. A monte au beurre is simply finishing a sauce with whole butter.

No clue.. but welcome
Danielle

[mudbug]

Beurre fondu = melted butter : Beurre Monte = butter sauce



Beurre Monte:
A little bit of water helps the emulsion process. Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just a tablespoon of water will do. Any amount of beurre monte can be made using the following method. Read the particular recipe through to determine the total amount of beurre monte you will need.

Bring the water (1 tablespoon) to a boil in an appropriate size saucepan. Reduce the heat to low and begin whisking the chunks of butter into the water, bit by bit, to emulsify. Once you have established the emulsion, you can continue to add pieces of butter until you have the quantity of beurre monte that you need (we make 20 pounds at a time). It is important to keep the level of heat gentle and consistent in order to maintain the emulsification. Make the beurre monte close to the time it will be used and keep it in a warm place. If you have extra beurre monte, it can be refrigerated and then reheated to use as melted butter or clarified.

Thought we are enamored of beurre monte and use it all day in our kitchens, when a recipe calls for only a tablespoon or two, you can substitute whole butter.

From: http://table.mpr.org/recipes/fish_clamchowder.html

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Beurre monte:
"Bring 1 tablespoon water to a boil. Reduce the heat to low and begin whisking 8 tablespoons butter, cut into chunks, into the water, bit by bit, to emulsify. It is important to keep the level of heat gentle and consistent in order to maintain the emulsification. Make the beurre monte close to the time it will be used and keep it in a warm place."

From "The French Laundry Cookbook"

[shroomgirl]

Thomas Keller uses buerre monte to seal the juices and reduce temp in meat, to cook lobster tails tenderly....he uses it exstensively.

Thanks a bunch all! I have a follow-up. Is there a French term for a mixture of clarified butter and olive oil? Any help will be greatly appreciated!

I was always taught Beurre Fondu was finishing a sauce with warm emulsified butter, and Monter au Buerre was finishing a sauce with cold chonks of butter. This is also how it is explained in the best sauce book I've ever seen, "Sauces", by James Peterson. I could not, however, find a name for the olive oil sauce.

I'm in the same boat. I have always used equal parts olive oil and clarified butter, but have never seen a technical name for it. Therefore, when asked, I can't properly i.d. it other than to explain it. Oh well, I am certainly not going to let that stop me from using it!! Peterson is pretty awesome, I also like The Saucier's Apprentice. Thanks for your input.

[Greg]

It's called fortified butter. Don't know if there is a French term for it, perhaps Sisi could help.

[layjo]

I don't mean to sound like a smart Alec! But can it also be called "Fortified Olive Oil"?

[Greg]

You say to-may-to, I say to-mah-to!
Seriously, though, you are fortifying the clarified butter because olive oil raises the smoke point. On the other hand, I guess you could also say you are fortifying the olive oil by adding more flavor to it. I'm so confused!

[This message has been edited by Greg (edited 01-23-2001).]

[Isa]

Greg,

Clarified butteris beurre clarifié in French. As for fortified butter, I checked the Larousse Gastronomique and couldn't find any reference for a combinaison of butter and oil. A straight translation of the term would be beurre fortifié.

Why can't we just call it olive butter?

If you use it, you must be able to name it.

Let's have a naming contest.

[Greg]

Sisi-merci! One of the few French words I know that is not related to food. Other than that, I can count to three.

hehe, thanks again all!! I use the mixture often but have never heard any term to refer to it. I tend to agree with Crudeau, I say we name it!! LOL
Greg, on a serious note, I believe that calling it fortified is probably the best route.
Sisi, many thanks on the French translation, I won't even begin to try and pronounce it. LOL my French is restricted to the culinary realm and, no pun intended, but I butcher it pretty well!!