We rely heavily on our bulletproof beurre monte. It is a foundation and sparks extrapolations like our bean monte and it sparked the evolution into our boilable buttermilk.
Yesterday we built upon our base and flavored the monte with smoked sauce. The base became a heady sauce ready for glazing noodles or poaching morels.
Bulletproof Beurre Monte
250 grams water
0.375 grams (.15%) xanthan gum
1.25 grams (.5%) gum Arabic
450 grams butter cut into medium dice
50 grams extra virgin olive oil or other flavored oil
2.25 grams (.3%) salt
Put the water in a blender and turn it on low. Increase the speed until a vortex forms in the water. Sprinkle the xanthan gum and gum arabic into the blender and increase the speed to medium high. Blend for 30 seconds to disperse and hydrate the hydrocolloids. Pour the thickened water into a pot set over medium high heat. When water comes to a simmer start whisking in the cold butter. Whisk the butter in in small amounts until it is fully emulsified. Put the hot butter mixture back into the blender and turn the speed on low. Increase the speed to medium and pour in the olive oil and the salt. Increase the speed to medium high and blend to fully emulsify the mixture. Pour the mixture back into a pot or bain marie and keep in a warm spot if using immediately. Otherwise cool the mixture down and reheat when ready to use.
Years Past
March 30, 2009
March 30, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
