Few things make me happier than a recipe or technique that is really simple, yet yields amazing results. That's the case with this 2 ingredient (plus your own customizations) recipe: beurre monte. The wonderful thing about this recipe is that even if you screw it up, you can savage something just as good: clarified butter.

Ingredients:
3TB (45mL) water
8TB (115g) butter, cut in 8 or more pieces

Recipe:
1. Heat water in a small saucepan to a hard simmer.
2. Whisk in the pieces of butter one at a time to create an emulsion. You will need to whisk continuously for all 8 pieces. This only takes about 3 minutes, though.
3. Serve immediately, or turn down the heat to low to "hold" the sauce. Do not allow the temperature to go above 190F (87C) or the sauce will "break".
4. Customize the sauce by using different liquids and seasonings to your taste.

Timestamps:
0:00 Intro
1:05 Seared Scallops
4:11 Medallions of Beef Tenderloin
6:46 Clarified Butter
9:55 Summary

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