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why do we use cold butter nuggets in making sauce instead of soft butter ?

post #1 of 6
4/24/12 at 5:20am
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I need the answer please. :(

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post #2 of 6
4/24/12 at 5:33am

Because the sauce thickens as it cools when you add the liaison finale.

 

Dave

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post #3 of 6
4/24/12 at 7:17am
Also, you're controlling the rate at which the butter melts into the sauce. This lets you incorporate it into the sauce without breaking and having a layer of butter float on the sauce.
more than taste fine
me eat it all the time
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post #4 of 6
4/24/12 at 7:28am

The above two posts describe the same phenomenon.

 

FWIW, the technique is called "butter mounting," or, in French, beurre monte. [Alas, my computer won't put an accent above the final "e"]

 

BDL

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post #5 of 6
4/24/12 at 7:34am
Yes, well, I don't speak technical french cooking. I speak for us lay folks.redface.gif
more than taste fine
me eat it all the time
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post #6 of 6
4/24/12 at 9:36am

I also find that it enhances flavor and gives a nice glossy finish to a sauce.

 

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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › why do we use cold butter nuggets in making sauce instead of soft butter ?