Place the water in a small sauce pot on medium heat. Allow the water to just begin to steam. Meanwhile, blanch vegetables.
Mount in the first piece of butter with a whisk until fully melted. Do not let the water boil. Do not let the water cool. Mount in the next piece and before it has melted, add the next, and continue faster now.
Dip your finger into the pot. It should be warm, almost hot.
You control the temperature of the beurre monté not with the stove but with the diced butter.
Whisk constantly until all butter is emulsified into the pot.
Season with salt, taste it and season again if needed. If it has broken and does not coat a spoon, start over.
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