Pronunciation: [burr mawn-TAY (MAWNT)]
Unflavored butter sauce made by whisking chunks of butter into a tiny amount of water over moderate heat to create an emulsion. Beurre monté is used to poach meats, fish, shellfish and vegetables, infusing them with butter flavor as they cook. It's also the basis for various sauces created by adding flavors to the emulsion. Beurre monté translates to "mounted butter" and refers to the technique of whisking chunks of cold butter into a sauce (See mount, to).
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.