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Thu
14
Aug '08

Culinary Secrets: Beurre Monte Sauce and Its Uses

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…


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2 Responses to “Culinary Secrets: Beurre Monte Sauce and Its Uses”

  1. Maya Says:

    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!

  2. webmaster Says:

    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?

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