{
  "key": "Monter au Beurre",
  "value": "To finish a sauce by whisking in cold butter, off the heat or over the barest flame. The butter melts slowly enough to stay emulsified, giving the sauce gloss, body and a rounder flavour. Soft butter or a boiling pan splits it into something oily and thin, so add it last, a few cold cubes at a time, and serve the sauce promptly."
}