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 Maître d'Hôtel The name of Beurre Maître d'Hôtel is derived from the manner in which it was commonly prepared from scratch by a restaurant's maître d'hôtel at diners' tables. It is also referred to as Maître d'Hôtel butter. Beurre Maître d'Hôtel is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper. A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used. Additional ingredients may include shallot and Worcestershire sauce. Vinegar is sometimes used, although its inclusion is rare. Cayenne pepper has also been used. After mixing, it