I love butter. I REALLY love butter. I love it melted, whipped, clarified, or cold.  But then a few years back when I came across Beurre Monté in Thomas Keller’s French Laundry Cookbook, I realized this was perhaps the perfect application of butter.  You see, Beurre Monté is melted butter that remains emulsified.  Once butter reaches about 160 degrees, it separates into the milk solids and the fat (that fat is how you get clarified butter).  But using this simple technique, you can melt the butter and keep it heated up to 190 degrees without that separation occurring, resulting in a silky-smooth butter sauce that’s both gorgeous and delicious.  What does Thomas Keller use Beurre Monté for? Poaching lobster of course. Ah the decadence.  I would expect nothing less.