Go to the Recipe: Bulletproof Beurre Monté
Thank you chef Kyl! Also, shoutout to another bulletproof buerre monte that I love: https://blog.ideasinfood.com/ideas_in_food/2013/03/bulletproof-beurre-monte.html
This one requires gum acaia, but I have used it for years and love its stabilty.
I was also going to mention the Ideas In Food technique. It's super stable. The gum Arabic is a better emulsifier than xanthan.
Awesome. I love that Blog. Matt and I both worked at a restaurant here in Seattle called Spur Gastro Pub years back, and we made this by the gallon to just keep on the line in squeeze bottles to finish most of our veg dishes and some butter-glazed pastas. It is super simple and helpful and I would agree that I like the Gum arabic as a better ingredient if available. But most people can pick up Xanthan gum these days in the grocery store!
Thanks Wes!
I’m sad to say that when Bellrown was up and coming I as a crusty old (25yo) Seattleite refused to go to the area. Then I moved away for a number of years, and by the time I moved back it was closed. Wish I had visited!
I have the original Control Freak. Do I need any different settings on my C.F. for this sauce? Can't wait to try it.
Settings are interchangeable.
Great, thanks.
is it possible to use the same framework but for a beurre blanc?
Is there a major error in this recipe? There is no other Monte recipe that I have seen (of 5 others in a quick check) that has the ratio of butter to water at 1:2 by weight or volume. Thomas Keller says 4 Tbsp = 60 g water to 1 lb butter, and that is consistent with almost all other recipies. Am I missing something?
Even though it follows a very different ratio than I’ve ever seen worked perfectly! Great texture and flavor. Used half of it immediately and saved the other half as directed. Hoping it saves at least a week!
Looks like the videos were removed?
Works amazingly well for stability (made two days in advance of the dinner). For final "platable sauce", I made a strong broth, basically a blond demi-glace with saffron and vermouth from baked lobster shells, boiled this down to syrup, and then used the Beurre Monté into this in the way suggested above. Worked wonderfully, and for fun, (on Valentine's day) put some beet juice in for color (at the end) to create a rich lobster-colored pink sauce (slightly pastel from the saffron). Total hit!!
