Skip to main content

Beurre Monté: The 2-ingredient sauce you never knew you needed

Making a beautiful Beurre Monté will add so much flavor to your meal

There are very few things on earth as sacred and as beautiful as butter. Spread the heavenly miracle on just about anything at all and it’s instantly improved. Give me your whipped, your balled, your boarded. There isn’t a form butter can take on that I will not devour with adoration. If they made butter popsicles, I’d be the first in line at the ice cream truck. So it goes without saying, I love a well-made, velvety butter sauce. Of these, there are many, each unique and as pleasant as they come. They can be flavored with just about anything from vinegar to wine to herbs to egg yolks. But did you know that you can make a delightfully French, beautifully savory sauce just by combining butter and water in exactly the right way?

Beurre Monté, directly translated from French, means to “mount with butter”, meaning to top, or finish a dish with the sacred ingredient. Often chefs will “mount” a sauce or a soup with butter as a final touch, adding texture and richness to their dish. This sauce is a play on that, in a sense. Beurre Monté’s uses are plenty, and its flavor extraordinary. And if you know how to make this delicious butter sauce, you will have a very handy, very tasty skill in your culinary tool belt.


Beurre Monté tips and tricks

  • Be sure to keep the heat low and steady in order to maintain emulsification. If your sauce gets too hot or too cool, it may break. But…
  • If it does begin to break, you can whisk in a little cool water re-emulsify the sauce.
  • Because Beurre Monté can be a bit finicky with consistency, it’s best to make this right before serving. If you do make it ahead of time, be sure to keep your sauce warm before serving.
  • If you have extra, it can be refrigerated and reheated, but only for use as melted butter. Alternatively, from this stage, the butter could also be clarified.

Beurre Monté recipe

You’ve probably made flavored butter sauces before. As we’ve established, they are truly otherworldly in their deliciousness. But this sauce in particular is especially magical because of its versatility. Use it not only as a sauce for your favorite dishes, but also as a buttery warm holding place for your meats to rest, or a gentle poaching pool for delicate fish. Not only will your dishes be infused with decadent butter flavor, but cooked gently in the most exquisite way possible.


  • 4 tablespoons – 1 pound of butter, diced into even pieces
  • Water


  1. In a saucepan, bring water to a boil.
  2. Reduce the heat to low and begin whisking the butter into the water, one piece at a time to emulsify.
  3. Once the sauce has emulsified, gradually add pieces of butter until you’ve reached the amount of sauce and consistency you desire.

Editors' Recommendations

Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
The 8 best hot dog topping alternatives you need to try
Forget the mustard and sauerkraut, try these creative toppings instead
Three hot dogs with different topppings

Summer will be here before we know it, so that means grilling season has almost arrived. Whether you have backyard barbecues, like to picnic at the barbecue pit in the park, or just want to harken back to your youth with hot dogs, why not get creative with some alternative hot dog toppings?
Our best alternative toppings for your dogs
You can prepare your hot dogs by steaming, boiling, or grilling, but that doesn’t mean the toppings have to be mustard only -- and no, we don’t put ketchup on hot dogs. We’re going to take a look at some of the most creative hot dog toppings out there that are sure to up your hot dog game.
Classic Chicago dogs

These hot dog toppings always will be a staple. The Vienna Beef hot dog reached Chicago during the World's Columbian Exposition in 1893, and the Chicago Dog was invented in 1929 at a stand named Fluky’s. The hot dog was originally called the Depression Sandwich. The Chicago-style dog features a poppy seed bun with an all-beef frank topped with mustard, white onions, dark green sweet pickle relish, sliced tomato, sport peppers, a dill pickle spear, and celery salt. If you don’t have the celery salt, that is passable, but you definitely can’t have a Chicago dog without the remaining ingredients.
New York dogs

Read more
Why you need to try Michter’s new 10 year bourbon
You'll want to try this limit-release whiskey
Michter's 10 Year

The bourbon marketplace is saturated (pun intended) with outstanding, award-winning brands. And while you can’t go wrong with an expression from the likes of Four Roses, Old Forester, or even Eagle Rare, we always get excited to try limited-release expressions from Louisville’s Michter’s.

That’s why we were so stoked to see that the brand is once again releasing its 10-year-old Kentucky straight bourbon this April. For those unaware, this small-batch whiskey is sold in limited quantities and is highly coveted by bourbon aficionados.
Why is it so great?

Read more
The Godfather cocktail is an underrated gem (and you only need 2 ingredients)
You only need two ingredients to make the Godfather
Whiskey with a dark background

If you’re anything like us, when you think of whisk(e)y cocktails, your mind tends to head towards bourbon or rye whiskey-based drinks. This is because iconic cocktails like the Manhattan, old fashioned, and mint julep seem to get all the acclaim from cocktail enthusiasts. But if you’re not mixing with Scotch whisky, you’re missing out.

Not only is the penicillin one of the greatest contemporary cocktails, but you can also use single malt Scotch whisky and blended Scotch whisky as the base for any of your favorite whiskey-based cocktails to give them a Highland, Islay, or Speyside twist. And while you can mix up an elaborate, smoky whisky sour with a Lagavulin 16 or an Ardbeg 10-year-old base, you can also whip up a classic, boozy Godfather cocktail even easier.
What is the Godfather?

Read more