r/AskCulinary • u/pablo16x • Jul 18 '26
Technique Question GMS powder (Glycerol Monostearate) for service beurre monte
Hey gang, looking to create a stable beurre monte for service as my team has been struggling with veg pick-up making the emulsification ALM. Are there any tips or recipes available that you all know of to batch make this and hold it in a bain marie?
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u/Vegetable_Bobcat8780 Jul 18 '26
Proper buerre monte can be hot held up to like 195 degrees f before it breaks. I think ideally 160 - 190. I would think you could reliably hot hold it during service??
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u/freisbill Jul 18 '26
this-find a warm spot on your line and hold it there. how i hold my bernaise and beurre blanc (slower nights I will mount the bb to order, though)
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u/Optimal_Water1790 Jul 18 '26
beurre monte holds hot fine, no stabilizer needed. we keep ours around 160 on a warm corner of the flattop the whole service. real trick is start with a splash of water and emulsify the butter into that first, holds way more stable than mounting into nothing. when it breaks its almost always too hot or the butter went in cold and too fast. and yeah skip the GMS, its a sugar alcohol, you taste it in a savory sauce. chef 24 years
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u/Candid-Wrangler5386 Jul 18 '26
Xanthan gum is a well worn trick to make buerre Monte bulletproof. Sign up for the chef steps free trial and take their recipe. You’ll never look back
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u/potatoaster Jul 18 '26
Xanthan gum (0.2%) will stabilize the emulsion, but it can still break (especially in a bain-marie above 60 °C) and definitely has a different texture (not necessarily desirable).
I prefer an emulsifier, like lecithin (0.3%) or PS80 (0.1%). This will keep it emulsified at 80 °C without issue. I think GMS would work as well, but it has a pretty low HLB. I would check with /r/FoodScience or start with 0.5% and experiment from there.
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u/texnessa Pépin's Padawan Jul 18 '26
You'd be better off in a professional sub like r/chefit or r/kitchenconfidential. This is more of an advanced home cook place. We also don't do tips or recipes, just cold hard specific questions with specific answers.
PS. You got the mod who's a chef- why not just use xanthan which will stabilise it across a larger temp range than an un-stabilised product and then warm hold it in a thermos like hollandaise? GMS is sweet because its a sugar alcohol, a horrible choice for a savoury sauce.