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 vinegar, and stock can be added as well. Cold, one-inch cubes of butter are then gradually incorporated into the sauce as the butter melts and the mixture is whisked. The sauce can separate by either overheating or cooling. If it heats past 58 °C (136 °F), some of the emulsifying proteins begin to break down and release the butterfat they hold in emulsion. If the sauce cools below 27 °C (80 °F), the butterfat will solidify. Beurre rouge (English: "red butter") is a variant of the beurre blanc sauce that is prepared by substituting a dry red wine for the