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
Petit-Beurre the nutritional intake are the following: When designing the Petit Beurre, Louis Lefèvre-Utile was quickly copied by his competitors. He then set up a rather virulent advertising company in which he renamed his biscuit the "Véritable Petit Beurre" or "True Petit Beurre". After many years, he manages to impose the basic recipe, without chemical additives, reducing the number of competitors. Another sweet butter biscuit produced in France is known as the "Petit beurre with Lorient sea salt.” In 1891, at Hanover in Germany, the Bahlsen company began making a "Butterkeks" (butter biscuit very similar to the French "Petit Beurre") called