France’s 5-Minute Magic Butter Sauce | What’s Eating Dan?
France’s 5-Minute Magic Butter Sauce | What’s Eating Dan?
Whisk butter into a little simmering water and—poof!—you’ve got beurre monté: liquid silk that pairs with any seasoning and gilds everything it touches. Dan shows you how to make France’s 5-minute magic butter sauce.
Get our recipe for Mustard Beurre Monté: https://cooks.io/3UuAWno
Get our recipe for Apricot Beurre Monté:…
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I LOVE butter!!!
Fabulous, Dan…. I still eat the butter pats in hotels at the buffet breakfast like so. First, make toast so it goes cold. Next, find a favorite jam. When toast is cold, slather on 1 butter pat for every 2 bites. Top with a schmear of the jam. Voila, smooth buttery toast with a hint of sweet fruit
I'm so excited to make this… not kidding
Had it with crab legs tonight…life changing!
crepes* .. not craps.
How long does it store and will the fridge ruin it?
My mom told me that as a child she would catch me standing at the fridge eating a stick of butter…Lol! I'm 57 and yes that love affair is still going strong. I don't eat it like that anymore but it is my go-to ingredient for just about anything. I can't wait to try this!
Next time I make pan pizza, I’m going to make some garlic buerre monte to mimic the fast food pizza places garlic sauce cups.
Can this recipe be doubled?
This is genuinly game changing. Thoroughly impressed by the difference and its now my go to. The tip about the gochujan was amazing though i added honey instead of vinegar for a sweet+hot combo
Add the butter, add the flavour! We didn’t have the pats of wrapped butter bc I don’t think it had been invented when I was young, lol. Anytime I went past the table my mom had set, I always dipped my finger into the butter. That beautiful fresh churned farm butter. If you’re ever feeling run down, thinly sliced raw garlic on generously buttered piece of good bread or bun. 😊
I LOVE BUTTA
you can use this same basic technique – called "mounting with butter" – to add a similar effect to any sauce.
– you take the volume of your sauce, and divide that by 32. that's how much butter you need. (1 cup of sauce = 1/4 oz butter, or about 1.5 teaspoons)
– make sure the butter is very cold (freezer cold).
– simmer your sauce.
– gently whisk the butter in small amounts into the sauce.
– it will thicken slightly and take on a shiny appearance.
the result is an emulsion of your sauce with the butter. if it splits, add a dash of ice-cold water and whisk vigorously
I've never heard of this; but it looks like a good idea. I'll try it. Thanks, also, for the interesting explanation.
Great!! Thx for the video.
Grass fed butter is richer and more flavorful. Dan should've mentioned this, as all top chefs use grass fed. Search the term 'grass fed butter vs. regular butter' – it's not only extremely healthy, but has a different molecular makeup than cattle raised on corn diets, and has a more velvety, creamy texture to the palate, even when melted in a normal way.
Again…"Dan" is "Da Man".!!! 😁 I was taught to be a learner…:"Geeky". 🤣 I got away from it until Food Network started and learned there was a science to cooking which got me back into it. 😅
I was always looking for a way to create very creamy butter sauces and this is how I will create new butter sauces!!! Thank you, Dan-The Man!!! 🤣
Dan is the best.
brown butter (beurre noisette) is amazing
not a sauce on its own necessarily, kinda misleading, as any classically trained cook will tell you, we would 'mount' butter into almost every sauce, achieving the same effect. monte au beurre. in the kitchens i trained in we would use beurre fondue as what they call here beurre monte. there is no magic once you understand what a water in fat emulsion is vs a fat in water emulsion. not really a cooking class as it would be more physical chemistry
I was OBSESSED with butter as a child (still am! Though, now that I’m in my 30s, I have a bit more self control.) My favorite combo was butter on toast with grape jam. Once I even tried putting butter in grape juice…. 🫠 I thought it was a brilliant idea at the time. Definitely do not recommend. 😂
In high school we had a chef cooking class that was basically home-ec for guys. I had a schoolmate that would eat a whole stick of butter every morning that he would coat in sugar. He would eat it like he was eating a candy bar, every morning!!!
Can I make this with lemon juice instead of water?
Now I understand the reason my cookware shops sell those tiny butter saucepans. Butter scientist sounds like my dream job!
not gonna lie. I'm only hearing about this now? wtf? thank you for the informative video
The ratio works out as 50g butter to 20g (20ml) of water. These seem easier numbers to work with for me when not using teaspoons. 50g of butter gave me two modest portions, added dijon mustard and black pepper to one and had with mackerel and steamed veg. I was really expecting to have problems with this splitting, but it was easy. Saved the other portion for tomorrow, as spare can be stored in the fridge. Going to try with lime and oyster sauce tomorrow.
Thank you for this new and far superior version of melted butter, which emulsifies the milk fats so there's no oily mess and the wonderful flavor of the milk solids can do its magic, turning melted butter into a sauce. I have seen a lot of cooking videos, but this simple one is precious, like a pearl.
Nails it…00:25
This sounds amazing! How long does it last in the fridge??
nice presentation
Way too much talking, and One can lose the substance of the video. but I got it and stop the video before I lost it! L O L
There is a photo of me as a kid carrying a gallon sized tub of butter in one hand and a spoon in the other.
Can this be kept warm in a crockpot? I would love to take this to the clambake this fall.
What's eating the part of Dan's brain that controls the left half of his face?