How the French Finish a Sauce

Today's Tip

A cold knob of butter, whisked in off the heat, at the very last moment. Monter au beurre gives a sauce gloss and body that no amount of reduction can produce on its own.

Try This

Reduce your next pan sauce until it just coats a spoon, take it off the heat, then whisk in a tablespoon of cold butter in pieces. Do not let it boil afterward.

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