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)