mount, to


A cooking technique whereby small chunks of cold, unsalted butter are whisked into a sauce just before serving to add flavor, texture and a glossy appearance. The French term for this technique is monté (or monter) au beurre, or "lifted with butter."

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.

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