What is Beurre monté (monté au beurre) and its purpose in sauce finishing?

• A. Small cold butter pieces whisked into warm sauce to finish and emulsify.
• B. Butter melted separately and poured on top.
• C. Butter whipped into foam before serving.
• D. Butter incorporated into stock for clarification.

Answer: (C)

Beurre monté is a finishing technique that creates a smooth, glossy sauce by emulsifying small pieces of cold butter into a warm sauce off the heat. The butter is added gradually and whisked vigorously so the fat blends with the liquid, enriching and thickening the sauce without separation. This gives a velvety texture and sheen that melting butter and pouring it on top cannot achieve, and it’s distinct from whipping butter into foam or adding butter to stock for clarification.