| 词条 | Beurre monté |
| 释义 |
| name = Beurre monté | image = | caption = | alternate_name = | country = | region = | creator = | course = | type = Sauce | served = | main_ingredient = Butter | variations = | calories = | other = }} Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself, or to the method of making it. Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At {{convert|70|°C}}, butter normally breaks down into its components parts, but in a beurre monté, the butter is heated in such a way that the butter can stay emulsified even up to {{convert|82|-|88|°C}}. It can then be used in many ways, including as a sauce, as an ingredient for other sauces, as a poaching medium, or as a resting medium for cooked meat. To make a beurre monté, boil a very small quantity of water, i.e. 15–60 ml (1–4 tablespoons). Once water has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Continue adding butter while whisking until one has the desired quantity of beurre monté. The beurre monté must then be held warm, but under {{convert|88|°C}} or else it will break. See also{{portal|Butter|Food}}
External links{{cookbook}}
2 : White sauces|French sauces |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。