The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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How to Make Beurre Monté
How to Make Beurre Monté
{Serving suggestion only*}
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Master the art of French butter sauce with this foolproof beurre monté technique. This silky, luxurious emulsion transforms simple butter and water into restaurant-quality elegance that elevates any vegetable dish. Perfect for home cooks wanting to add professional flair to their cooking, this classic French sauce creates a rich, velvety coating that clings beautifully to roasted or steamed vegetables. The gentle whisking method ensures a stable emulsion every time, while the versatile base can be customized with herbs, lemon, or garlic to complement your meal perfectly. Once you learn this fundamental technique, you'll have the secret to transforming ordinary vegetables into extraordinary side dishes that impress every guest. - Claude
No Jump Zone
Ingredients
1 Tbsp water for every 4 Tbsp butter❗ (This should be enough for 2 pounds of vegetables).
Salt and pepper to taste
Other seasoning as desired.
❗Cut butter into 1/2 Tbsp pieces and keep in refrigerator until right before you add them to the water.
Directions
🎯Gradually whisking pieces of cold butter into warm liquid is key to a stable emulsion.
 
Gently heat water in a small saucepan.
Warm a small amount of water until steaming over low heat in a small saucepan.
It's easier to whisk in a saucepan than a low-sided skillet where the contents might slosh out.
 
Once the water is steaming, grab the butter from the fridge and drop in a chunk.
Gradually whisk in cold butter pieces, one piece at a time!
Start whisking constantly, adding the next piece once the first is almost totally melted and repeating until all the butter has melted.
The liquid will morph from thin and pale to thick, smooth, and soft yellow.
If you start to see any bubbles around the edge of the pot, briefly remove it from the heat to prevent boiling while whisking.
 
Season and keep warm.
Season the sauce with salt and pepper, if you like, and use it right away or keep it warm until the vegetables are ready.
Toss the sauce with cooked vegetables or spoon it over top of them on a platter.
Because it's essentially just butter, it will solidify as it cools, but if you keep it warm it will stay fluid.
Servings\Yield
Makes about 5 Tbsp (enough for 2 pounds of vegetables)
Nutrition Facts
Nutrition Per Serving (2 tsp) - Calories: 68; Total Fat: 8g (Saturated Fat: 5g); Cholesterol: 21mg; Sodium: 1mg; Total Carbohydrates: 0g (Dietary Fiber: 0g, Sugars: 0g); Protein: 0g; Calories from Fat: 68 (100%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Tips for Making Beurre Monté
You can fix it if it has separated. Ideally, a fully emulsified sauce will stay smooth even as it cools (as long as it doesn't boil), but a small bit of separation can happen — and it's totally OK. If the beurre monté is still warm, try vigorously whisking it back together first, as it sometimes just needs a little manual encouragement to stay together. If it has cooled, gently warm it over low heat while whisking constantly, but avoid high heat or boiling which just promotes further separation.
It's easy to flavor. Although the simplicity of the sauce is partly why I love it so much, you can easily flavor it, just like in my recipe for Caesar butter. For some acidity, add a tablespoon of fresh lemon juice with the water at the beginning of the recipe, or stir in some spices, finely chopped fresh herbs, or minced garlic while the beurre monté is warm.
Save any leftover sauce — even if it separates. Because you need enough liquid to properly whisk, it's hard to make a tiny batch of beurre monté. Because it's essentially just butter, you can save any extra in a food storage container in the refrigerator. Use it to cook with the same as any other butter (although I would skip baking projects due to the added water).
Salted, unsalted, cultured, or European butter all work. I prefer starting with regular, unsalted butter so I can season it to my own liking, but the technique is the same if you prefer salted butter, the tang of cultured butter, or extra-rich European-style butter.
From The Kitchn.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: butter, sauce, french, vegetables, emulsion
🗂️ Categories: 🥐 French, 🥣 Sauces & Stocks, 🍅 Veggies, 🤯 Tips & Hints, 💡️ Tips for Meat & Seafood, 💡️ Tips & Hints for Everyday
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
How to Make Beurre Monté was added on July 11, 2025 and last updated on July 11, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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