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
Beurre d'Ardenne Beurre d'Ardenne Beurre d'Ardenne is a type of cow's milk Butter made in the Ardennes of Belgium. As a traditional product of the area it received Belgian appellation d'origine by Royal decree in 1984, and received European "PDO" status in 1996. The areas where it is produced are within Wallonia and include the provinces of Luxembourg, Namur and Liège. To qualify, production must take place entirely in those areas, from milking of the cows, through to churning and, final maturation of the butter, and may be made by churning milk, cream or a mixture of both. The final product must