why do we use cold butter nuggets in making sauce instead of soft butter ?

Discussion in 'Food & Cooking' started by gideon, Apr 24, 2012.

  1. gideon

    gideon

    Messages:
    5
    Likes Received:
    10
    Exp:
    Line Cook
    I need the answer please. :(
     
  2. duckfat

    duckfat

    Messages:
    1,354
    Likes Received:
    24
    Exp:
    Retired Chef
    Because the sauce thickens as it cools when you add the liaison finale.

    Dave
     
  3. phatch

    phatch Moderator Staff Member

    Messages:
    8,445
    Likes Received:
    447
    Exp:
    I Just Like Food
    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.
     
  4. boar_d_laze

    boar_d_laze

    Messages:
    8,551
    Likes Received:
    193
    Exp:
    Cook At Home
    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"]

    BDL
     
  5. phatch

    phatch Moderator Staff Member

    Messages:
    8,445
    Likes Received:
    447
    Exp:
    I Just Like Food
    Yes, well, I don't speak technical french cooking. I speak for us lay folks.:eek:
     
  6. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    156
    Exp:
    Private Chef
    I also find that it enhances flavor and gives a nice glossy finish to a sauce.

    Petals.