Author of the 
Thu
14
Aug '08
My Splendid Table has a wonderful, simple overview of how to make and use beurre monte, a workhorse sauce relied upon by such chefs as Thomas Keller and Tom Colicchio.
The page also shares Keller’s recipe for Sweet Potato Agnolotti with Sage Cream, Brown Butter, and Prosciutto which makes prominent use of the sauce.
(Wikipedia also has a good entry on beurre monte here.)
Here’s a few links to some recipes that feature beurre monte sauce…
- Sweet Butter Braised Maine Lobster with Baby Arrowleaf Spinach and a Saffron-Vanilla Sauce from Chef Thomas Keller via Food & Beverage International
- Potato Gnocci from Chef Tom Colicchio via The New York Times
August 14th, 2008 at 10:47 am
I wonder whether this sauce would work with my grilled halibut (maybe too heavy?). I love butter, real butter that is. I seem to have missed out on some good eating while living up in Boston too!
August 15th, 2008 at 7:17 pm
I think it would be delicious over your grilled halibut. You might brighten the flavor by making the beurre monte with fresh lime or lemon juice (about 1 teaspoon to 1/2 lb butter.) You could also enhance it with tarragon or fresh dill. Or how about this: make the sauce with lime juice, and sprinkle finely minced jalapeño and a chiffonade of cilantro on top?