As you already know, ‘mounting’ is a classic way of binding a sauce. Not only does mounting make the sauce thicker, fuller, and creamier, it also gives it a beautiful shine and a smooth, airy structure. There are two different techniques you can use to mount a sauce: binding a warm liquid with cold butter (mounting) or mixing two liquids together (emulsifying). Has it been a while since you used the mounting method? Then it’s time to refresh your knowledge and get started with a base sauce and five delicious mounting butters. Really handy for your 'mise en place' and good for the workload!

Mounting a sauce: the ‘cold butter’ method

Temperature is critical in this technique. A warm liquid only binds if the butter is cold enough. Because we’re adding cooking cream (20%) to the base sauce, we are also indirectly adding an emulsifier. This ensures that the butter is absorbed properly and that the sauce won’t curdle, even if it is warmed up again.

Mounting a sauce with butter not only affects the consistency, but also the taste. Butter fat is incredibly good at absorbing flavours. But that also has its downsides. For example, cake that hasn’t been covered properly can actually start to taste like all the other ingredients that were stored in the refrigerator. This is because dairy easily absorbs flavour and odour molecules.

On that basis, we created a beautiful beurre blanc base that can be transformed into various sauces using five surprising mounting butters.

 

These butters can be stored in the fridge or freezer, making them perfect for your 'mise en place'. By mounting 'à la minute' with a flavoured butter, you no longer have to make different sauces from scratch every day and you can still produce the same quality.

Recipe

Beurre blanc base

Ingredients

  • 1 l Debic Culinaire Original
  • 1.5 l dry white wine
  • 2 shallots
  • 100 ml sake vinegar
  • 3 sprigs of thyme
  • 2 bay leaves
  • 10 white peppercorns, crushed

Method

  1. Make a gastrique by reducing the white wine together with the shallots, sake vinegar, and herbs and spices to a third.
  2. Add the Debic Culinaire Original and reduce until the mixture is thick.
  3. Pass the sauce through a fine sieve and leave to cool.

5 mounting butters

Dashi butter

Ingredients

  • 500 g butter
  • 100 ml dashi
  • 50 ml matured soy sauce
  • 50 ml mirin

Method

  1. First let the butter reach room temperature.
  2. Mix all of the ingredients together in the blender.
  3. First mix at a low speed until the butter is soft and slowly increase the speed until the butter emulsifies with the other ingredients.
  4. Wrap the butter in 3 layers of cling film and store in the refrigerator or freezer.
  5. Heat the beurre blanc base, take off the heat and bring to the correct consistency with the mounting butter. Season with soy sauce if you wish.

Seaweed butter

Ingredients

  • 400 g butter
  • 100 g young sea lettuce
  • 50 ml white soy sauce
  • 50 ml mirin
  • 50 ml dashi

Method

  1. Rinse the seaweed in plenty of water and squeeze well.
  2. First let the butter reach room temperature.
  3. Mix all of the ingredients together in the blender.
  4. First mix at a low speed until the butter is soft and slowly increase the speed until the butter emulsifies with the other ingredients.
  5. Wrap the butter in 3 layers of cling film and store in the refrigerator or freezer.
  6. Heat the beurre blanc base, take off the heat and bring to the correct consistency with the mounting butter. Season with salt, if desired. Pass this sauce through a fine sieve for a nicely smooth result.

Citrus butter

Ingredients

  • 500 g butter
  • 40 ml white ponzu
  • 30 ml yuzu juice
  • Zest of half a lemon
  • Juice and zest of 1 lime

Method

  1. First let the butter reach room temperature.
  2. Mix all of the ingredients together in the blender.
  3. First mix at a low speed until the butter is soft and slowly increase the speed until the butter emulsifies with the other ingredients.
  4. Wrap the butter in 3 layers of cling film and store in the refrigerator or freezer.
  5. Heat the beurre blanc base, take off the heat and bring to the correct consistency with the mounting butter. Season with salt, if desired.

Blue cheese butter

Ingredients

  • 500 g butter
  • 250 g Roquefort

Method

  1. First let the butter reach room temperature.
  2. Mix all of the ingredients together in the blender.
  3. First mix at a low speed until the butter is soft and slowly increase the speed until the butter emulsifies with the other ingredients.
  4. Wrap the butter in 3 layers of cling film and store in the refrigerator or freezer.
  5. Heat the beurre blanc base, take off the heat and bring to the correct consistency with the mounting butter. Season with salt, if desired. Pass this sauce through a fine sieve for a nicely smooth result.

Miso butter

Ingredients

  • 500 g butter
  • 100 g miso dare
  • 50 ml sake vinegar
  • 50 ml matured soy sauce

Method

  1. First let the butter reach room temperature.
  2. Mix all of the ingredients together in the blender.
  3. First mix at a low speed until the butter is soft and slowly increase the speed until the butter emulsifies with the other ingredients.
  4. Wrap the butter in 3 layers of cling film and store in the refrigerator or freezer.
  5. Heat the beurre blanc base, take off the heat and bring to the correct consistency with the mounting butter. Season with soy sauce if you wish.

 

Are you inspired by savoury combinations of butter and natural flavours? Discover them here.

 

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