Thanks guys this information is super helpful. I bumped into this video on the interwebs. Peeked my curiosity, but I didn’t have any clear instructions (along with time + temps), so I was wondering if there were any sous vide recipes floating around. I understand it can be reheated or kept warm through sous vide, but I was wondering if it was at all possible to use the sous vide method alone to make beurre monte. Looks like the answer is ‘probably not’, since it does need to be agitated during its cooking process. 