Which term describes finishing a glaze by adding fat to the surface to enhance shine?

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Multiple Choice

Which term describes finishing a glaze by adding fat to the surface to enhance shine?

Explanation:
Monder au beurre is a finishing technique where cold butter is whisked into a glaze or sauce at the end to emulsify it. The fat from the butter coats the surface, tightens the emulsion, and gives a bright, glossy sheen along with richer flavor. It’s the specific action of adding fat at the finish that creates that polished look. Deglazing with wine lifts the fond into a liquid for flavor, thinning with stock adjusts consistency, and cooling rapidly isn’t about adding fat or achieving shine.

Monder au beurre is a finishing technique where cold butter is whisked into a glaze or sauce at the end to emulsify it. The fat from the butter coats the surface, tightens the emulsion, and gives a bright, glossy sheen along with richer flavor. It’s the specific action of adding fat at the finish that creates that polished look. Deglazing with wine lifts the fond into a liquid for flavor, thinning with stock adjusts consistency, and cooling rapidly isn’t about adding fat or achieving shine.

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