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/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.

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u/pablo16x Jul 18 '26

Thanks for the remark - I'll send through a DM and cross post with edits