Enriching sauce by whisking in whole butter is known as

Question

Question 13 options:

A)

velouté.

B)

monté au beurre.

C)

nappé.

D)

émincé au beurre.

Answer 1

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.