Carrots with Stone-Ground Mustard Beurre Monté

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Serves

4

Ingredients

  • 1 lb carrots, peeled and cut into even batons or thick coins

  • 3 tablespoons water

  • 8 tablespoons (1 stick) unsalted butter, very cold, cut into 8 pieces

  • 1 tablespoon Koops stone-ground mustard

  • Salt, to taste

Optional (use only if needed):

  • ¼–½ teaspoon honey or maple syrup

  • Freshly cracked black pepper

  • Chopped chives or parsley, for garnish

Instructions

  1. Cook the carrots
    Bring a pot of well-salted water to a boil. Add carrots and cook until just tender but not mushy, about 6–8 minutes depending on size.
    Drain well and set aside, uncovered, so excess steam escapes.

  2. Start the beurre monté
    In a small saucepan, bring 3 tablespoons water to a gentle simmer over medium-high heat.
    Reduce heat to maintain a very gentle simmer—no boiling.

  3. Emulsify the butter
    Whisk in 1 piece of cold butter, whisking constantly until melted (about 20–30 seconds).
    Continue whisking in the remaining butter one piece at a time, fully incorporating each before adding the next.
    The sauce should look glossy and have the consistency of thin gravy. This should take 3–4 minutes total.

  4. Season the sauce
    Remove the pan from direct heat. Whisk in 1 tablespoon stone-ground mustard.
    Taste:

    • If the mustard tastes slightly sharp or the carrots aren’t very sweet, whisk in ¼–½ teaspoon honey or maple syrup.

    • Add salt gradually until balanced.

  5. Hold the sauce properly
    Return the saucepan to the lowest possible heat and cover.
    Do not let it simmer or boil. If butterfat separates, whisk vigorously to re-emulsify.

  6. Glaze the carrots
    Add the cooked carrots to the sauce and gently fold to coat.
    Warm for 1–2 minutes only, just until heated through.

  7. Finish and serve
    Taste once more for salt.
    Optional: finish with cracked black pepper or chopped chives/parsley for texture and freshness.
    Serve immediately.

Chef’s Notes

  • Keep the sauce warm, not hot—overheating will cause it to break.

  • If it does break, whisk in 1 teaspoon warm water to bring it back together.

  • This dish is designed to balance rich beef and tangy mashed potatoes, so the mustard should taste gentle and buttery, not aggressive.



Inspiration

Ingredients

  • 3 tablespoons water 
  • 8 tablespoons unsalted butter, cut into 8 pieces and chilled
  • 1 tablespoon stone-ground mustard 

Before You Begin 

  • The beurre monté can be covered and kept warm over your stove's lowest setting for up to 4 hours; it will break if simmered for an extended period of time.

  • Beurre monté cannot be cooled and reheated.
  • Serve this sauce over lean roasted or pan-seared proteins such as scallops, cod, pork tenderloin, or chicken breasts or over pasta. 

Instructions 

  • Bring water to a simmer in a small saucepan over medium-high heat; reduce the heat to maintain a very gentle simmer. 
  • Add 1 piece of butter and cook, whisking constantly, until butter is melted, 20 to 30 seconds.
  •  Continue to cook, whisking in butter 1 piece at a time until all butter is incorporated and the sauce has the consistency of thin gravy, 3 to 4 minutes. 
  • Whisk in mustard and season with salt to taste. 
  • Reduce the heat to the lowest possible setting and cover to keep warm. Before using, whisk the sauce vigorously to blend in any butterfat that has collected on the surface.






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