Beurre Monté is a French term used to describe a buttery substance made of a small amount of water and chunks of butter whisked over moderate heat to melt the butter and keep it emulsified and creamy. Sauces can be made with it and meats and fish can be rested in it to infuse buttery flavor.

Monter au Beurre is a French term used to describe the process of adding or whisking in whole, cold butter into a sauce or puree at the end of the cooking process. This process, which is usually done off the heat, adds shine, flavor and richness.