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 it has a hyphen and when it is plural Petit-beurre is often misspelled. It is known in Anglo-Saxon countries as the French Petit Beurre and is called "Petibör" in Turkey. Le Petit Beurre LU was invented by Louis Lefèvre-Utile in 1886. A cookie cutter in the form of Petit Beurre was made on September 8, 1886. But Louis Lefèvre did not file the trademark "Petit Beurre LU" until April 9, 1888 to the Nantes Commercial Courts. They measure 65 mm long, 54 mm wide, and 6.5 mm thick for a unit weight of 8.33 g. The surface of the biscuit