Cubes of cold butter are used to emulsify and lightly bind a warm liquid. The butter also adds a creamy and full flavour to the liquid. Temperature is the critical point when mounting. The butter must be cold and the liquid needs to be sufficiently warm in order to absorb it, but it shouldn’t be too hot because the butter would then melt and lose its binding power. This classic technique is mainly used when making classic French sauces and soups.
Equipment required: bowl, whisk, shallow stainless-steel container.
Can be used for: beurre blanc, beurre rouge, brown sauces, gravy/jus, creamy soups, crémeux.