Comments on: Super supper time!

By: Caitlin Jane

Caitlin Jane — Fri, 13 Mar 2009 16:00:28 +0000

My conversation about this topic with Michael Leary, a chef:

butter
Between Michael D. Leary and You

Caitlin Jane
March 12 at 5:43pm
Hey, Michael, what do you call it when you add cold butter to a simmering sauce right at the end? And why do we do this apart from the extreme deliciousness it causes?

Michael D. Leary
Today at 12:40am
the french term is “mounte au beurre”" something like that. it just means finish the sauce with butter.you add it cold at the end because if you add it to soon the sauce can break(split) and it will be nasty rather than the desired extreme deliciousness you’re looking for. mounting a suace….shiny and yummy

Caitlin Jane
Today at 9:40am
I do it when I make tomato sauce for pasta. Seriously delish.

Michael D. Leary
Today at 11:48am
butter is an amazing thing..in india there are bumper stickers that simply say”butter” but in hindi”…

By: Caitlin Jane

Caitlin Jane — Thu, 12 Mar 2009 21:44:21 +0000

Cold butter added to a simmering sauce makes it smooth, shiny and extra delicious. I’m no chef, but this is one easy trick I know that works every time.

By: Gillian

Gillian — Thu, 12 Mar 2009 14:14:15 +0000

Why would the butter make it better?

By: Caitlin Jane

Caitlin Jane — Thu, 12 Mar 2009 13:37:11 +0000

Roasted garlic would make it nicer too, I guess.

There’s a blizzard right now. Sigh.

By: Allahkat

Allahkat — Thu, 12 Mar 2009 11:31:24 +0000

Haha you said KNOB

By: TheWomanMonster

TheWomanMonster — Thu, 12 Mar 2009 03:57:45 +0000

That looks so yummy.
I’ll have to give your recipe a whirl this weekend.