Beurre monté (French pronunciation: [bœʁ mɔ̃te], lit.
Beurre monté may refer either to the melted butter sauce itself, or to the method of making it.
To make beurre monté, a very small quantity of water is boiled, i.e. 15–60 ml (1–4 tablespoons).
Once water has come to a boil, the heat is turned down and cold butter is whisked into the water, one or two chunks at a time, adding more butter whenever the chunks have melted.
Butter is continued to be added while whisking until the desired quantity of beurre monté is produced.