Mounting (Montieren) means whisking or swirling cold butter into a finished sauce to make it creamy, glossy and lightly thickened.

Origin

The technique comes from classical French cooking (monter au beurre). The cold butter combines with the liquid into a fine emulsion that gives the sauce body and shine.

How to

Take the sauce off the heat or keep it just below simmering. Add the butter in small, cold pieces, one after another, and swirl the pan or whisk until each piece is worked in.

Common mistake

If the sauce keeps boiling after mounting, the fat separates and it turns oily. Butter that is too warm also binds less well.

Related terms

Hollandaise, Béchamel, Emulsion, Brown Butter