In Aspen, Thomas Kellertalked aboutbeurre monté, or what he refers to as "the workhorse sauce." Beurre monté (pronounced "bur mahn-tay") is an emulsified sauce made by whisking butter with water over heat. It contains about two percent milk solids, 80 percent milk fats, and 18 percent water. It can be used to cook meats and create sauces and is ideal for poaching delicate shellfish like lobster. Have you ever worked with the French sauce?