Plain melted butter has more flavor, making it a good dipping sauce for seafood. Read on for simple instructions and flavor ideas. Clarified butter has a more subdued flavor, which some people prefer. It also has a higher smoking point, useful for searing food. Skip ahead for the recipe.
You can also melt butter in the microwave, but it can easily burn if you do it in one go. Cut into pieces, cover with a paper towel, and heat in ten second increments, stirring in between.
½ cup (120 mL) melted butter Juice of one lemon Salt and pepper to taste For a spicier sauce, add 2-3 cloves crushed garlic, or replace the black pepper with cayenne.
Do not use salted butter, as the salt will become extra concentrated during clarification. You’ll lose about ¼ of the butter’s volume during clarification. If the recipe calls for 1 cup drawn butter, start with 1⅓ cup butter.
You can use the milk solids to flavor popcorn or anything else that pairs well with butter.
Discard the water left at the bottom of the pan.
Bring the butter to a gentle boil over medium-low heat. Wait for the foam to break apart and sink to the bottom. Turn off the heat once the bubbling has mostly stopped. This means the water has boiled away. Simmer for a little bit longer, until you see and smell the milk solids browning lightly at the base of the pan. Take care not to burn them. Pour the butter through a damp cheesecloth or coffee filter to strain out the browned solids.
Bring the butter to a gentle boil over medium-low heat. Wait for the foam to break apart and sink to the bottom. Turn off the heat once the bubbling has mostly stopped. This means the water has boiled away. Simmer for a little bit longer, until you see and smell the milk solids browning lightly at the base of the pan. Take care not to burn them. Pour the butter through a damp cheesecloth or coffee filter to strain out the browned solids.
It doesn’t matter how much beurre monte you want to make — you always start out with just a little water. There’s already plenty of water in the butter; you just need a little extra to get the emulsion started.
If the mixture boils or if you stop whisking, the milk solids may separate and form a scum on the surface.
If you see little droplets of fat start to form, it’s just beginning to break. Stop adding butter and whisk in a little more water until the fat is mixed in. [10] X Research source If the sauce broke completely, try vigorously whisking in a spoonful of heavy cream. [11] X Research source If the sauce breaks after you took it off the stove, blend it with a spoonful of very hot water. [12] X Research source
The ideal temperature for poaching in beurre monte is about 180ºF (80ºC). [14] X Research source Do not let it boil, or it will separate.
