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Discussion in 'Food & Cooking' started by gideon, Apr 24, 2012.
I need the answer please.
Because the sauce thickens as it cools when you add the liaison finale.
Also, you're controlling the rate at which the butter melts into the sauce. This lets you incorporate it into the sauce without breaking and having a layer of butter float on the sauce.
The above two posts describe the same phenomenon.
FWIW, the technique is called "butter mounting," or, in French, beurre monte. [Alas, my computer won't put an accent above the final "e"]
Yes, well, I don't speak technical french cooking. I speak for us lay folks.
I also find that it enhances flavor and gives a nice glossy finish to a sauce.