Tags: Food.
Beurre monté refers to melted butter that remains emulsified even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself or to the method of making it.Butter is an emulsion of about 2% milk solids 80% milk fats (clarified butter) and about 18% water. At 70 °C (158 °F) butter normally breaks down into its components parts.