Uta Kappler Nov 3, 2011:

emulsify Since "montieren" is "finishing with butter" or "mount with butter", the term does not seem to be used correctly in this context, where there is no butter involved but an oil (grapeseed oil). Assuming that we have enough context, I think the correct German term here would rather be "emulgieren" or "eine Emulsion herstellen", i.e. "emulsify" in English.

Alison MacG Nov 3, 2011:

Link Glorious French Food: A Fresh Approach to the Classics By James Peterson
http://books.google.co.uk/books?id=EWSVpBheCnYC&dq="finish t...

Alison MacG Nov 3, 2011:

finish Finish would be a good general term to use for montieren if the audience requires no further explanation. This is a nice description:

MONTER AU BEURRE: Literally “to work up with butter,” the expression monter au beurre refers to whisking whole butter into small amounts of concentrated liquids to create a sauce. Beurre blanc (see page 281) is the best example of this technique, but you can finish virtually any flavorful liquid with butter to convert it into a sauce. When finishing a sauce with butter, keep in mind that butter is a fragile emulsion that if mishandled will separate into fat, water, and proteins. To prevent the emulsion from breaking apart, use whole unsalted butter and make sure it is cold. Whisk the butter in, a tablespoon or so at a time, while moving the pan back and forth over high heat. If you're making a lot of sauce, add more of it at once. Keep whisking until the butter is incorporated and the sauce has the texture and flavor you like. Don't let the sauce boil for more than 1 or 2 seconds or the butter will separate. Serve the sauce within 30 minutes of finishing it with butter; ideally, you should serve it sooner.
(Link to follow)

Tom Tyson Nov 3, 2011:

You need a wire whisk! Add the butter (grape seed oil) and whisk / whisk in the butter,etc. Look at recipes for beurre blanc or any other butter sauce: that's what's going on here!

philgoddard Nov 2, 2011:

Fold into?

Armorel Young (asker) Nov 2, 2011:

montieren/einmontieren The writer seems to like the word - in another recipe in the same text we have "Alle Zutaten miteinander vermengen und mit dem Stabmixer pürieren.
Das Traubenkernöl einmontieren und mit Salz und Pfeffer abschmecken."

Susan Zimmer Nov 2, 2011:

Auf youtube wird's gezeigt... Kannte ich auch noch nicht!
http://www.youtube.com/watch?v=uhmF7yKz3RQ

Claire Cox Nov 2, 2011:

Is it not used in connection with egg whites when making meringue - so maybe whisk?

Armorel Young (asker) Nov 2, 2011:

Interesting - I would never have thought of using "montieren" of a sauce, but I suppose one of its meanings is "assemble", which is pretty much appropriate.

philgoddard Nov 2, 2011:

So is it just a fancy way of saying "mix"?

Claire Cox Nov 2, 2011:

Yes, montieren - my first thought too

Ines R. Nov 2, 2011:

ja montieren hier ein link da wird das ebenfalls so verwendet:
www.ahgz.de/.../von-wegen-oben-ohne,200012... - Traducir esta página
27. Nov. 2010 – Zwei Drittel der Avocados zu der Masse geben und fein pürieren. ... Zutaten: 50 ml Gemüsefond, 2 gestrichene Portionslöffel Guarzoon, 10 g Dijon-Senf, ... Kurz mit den Orangenfilets mixen und mit den beiden Ölen montieren. ... 200 ml Traubenkernöl, 40 g Mandelkerne, geröstet, 3 g Salz, etwas Pfeffer ...

Johanna Timm, PhD Nov 2, 2011:

montieren das ist sicher ein Tippfehler; Saucen werden gebunden/montiert. Meist mit kalter Butter, aber auch mit Traubenkernöl:
http://www.kochschule.at/kochschule/kochklub/index.cfm?actio...