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butter is whisked into the water, one or two chunks at a time, adding more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Butter is continued to be added while whisking until the desired quantity of
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of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At 70 °C (158 °F), butter normally breaks down into its components parts, but in a
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must then be held warm, but under 88 °C (190 °F) or else it will break.
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97:medium, or as a resting medium for cooked meat.
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173:Lobster Glossary definition of beurre monté
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82:itself, or to the method of making it.
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162:Beurre Monté: The Workhorse Sauce
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546:Butter manufacturers
466:List of butter dishes
435:Beurre Maître d'Hôtel
59:French pronunciation:
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66:) refers to melted
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16:Melted butter sauce
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178:2018-08-16 at the
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333:Niter kibbeh
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355:Whey butter
135:Food portal
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572:/Kerrygold
461:Egg butter
456:Butter tea
360:Yak butter
313:Bog butter
72:emulsified
581:Président
527:Butterfat
565:Magnolia
542:Churning
522:Boterwet
176:Archived
121:See also
100:To make
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87:emulsion
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576:Plugrà
560:Lurpak
550:Anchor
299:Butter
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45:Butter
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449:Other
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35:Sauce
343:Urfa
338:Smen
323:Ghee
106:cold
31:Type
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