The correct answer is B) monté au beurre.
This French culinary technique refers to the process of enriching a sauce or dish by whisking in whole butter, which adds richness and a velvety texture.
Question 13 options:
A)
velouté.
B)
monté au beurre.
C)
nappé.
D)
émincé au beurre.
1 answer
The correct answer is B) monté au beurre.
This French culinary technique refers to the process of enriching a sauce or dish by whisking in whole butter, which adds richness and a velvety texture.