Beurre monté including as a sauce, as an ingredient for other sauces, as a poaching medium, or as a resting medium for cooked meat. In order to make a "beurre monté", boil a very small quantity of water, i.e. 15–60 mL (1–4 tablespoons). Once water has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Continue adding butter while whisking until one has the desired quantity
Ganesh Kumar Mani degree of MS in general surgery from the same institution in 1975. Subsequently, he joined the Christian Medical College and Hospital, Vellore, passed MCh in cardiothoracic surgery in 1979 and the next year, in 1980, passed MNAMS in cardiothoracic and vascular surgery from the National Academy of Medical Sciences. Mani is reported to have performed 500 consecutive bypass surgeries with zero mortality rate, with an overall reduction in the morbidity rate of the hospital he worked for, down to one percent from the earlier 20 percent. He is considered as a pioneer of a technique known as "Beating Heart Coronary