Drizzled butter tastes great on veggies and well, pretty much anything else. However, when you simply melt butter, it loses some of its creaminess. You can maintain this creaminess with a simple two-ingredient sauce known as beurre monté. Photo by Paul Keller.
OK, one of the ingredients is water, so we're mostly just dealing with butter here. Really, this is more of a method that turns your butter into sauce. As the Kitchn points out, beurre monté is simply a French term for butter emulsified in water. When we heat butter, we break down its components: butter, fat and water. But with this method, you whisk cold butter with hot water while it melts, keeping its buttery emulsion.
The Kitchn explains how it's done:
Start by heating a few tablespoons of water in a saucepan. When it reaches a simmer, reduce the heat to low, and slowly begin whisking in cubes of cold butter, just about a tablespoon at a time, until the water and melted butter have emulsified and formed a uniform, creamy, and thick sauce. Be sure to keep the heat low -- if the sauce boils, it will separate. Use it immediately or keep it covered on the stove on low heat until you're ready to use it.
It's an easy enough "sauce" to make, and according to chefs, it keeps your food moist and has a creamy, fluffy consistency, kind of like a hollandaise sauce. For more detail, check out their post at the link below.