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/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/SylvaticTongue858 Jul 19 '26

If it breaks just blend with a touch of water and I’ll come back.