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 blanc at her death in 1932 that it "was a bit like national mourning". A good beurre blanc is rich and buttery, with a neutral flavor that responds well to other seasonings and flavorings, thereby lending itself to the addition of herbs and spices. It should be light and airy yet still liquid and thick enough to cling to food. Beurre blanc is prepared by reducing wine, shallots, and herbs (if used) until it is nearly dry. Although not necessary, cream can be added at this point as a stabilizer to the sauce. Lemon juice is sometimes used in place of