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The beurre monté can be covered and kept warm over your stove's lowest setting for up to 4 hours; it will break if simmered for an extended period of time. Beurre monté cannot be cooled and reheated. Serve this sauce over crepes, waffles, pancakes, or baked goods such as pound cake.
Bring water to simmer in small saucepan over medium-high heat; reduce heat to maintain very gentle simmer. Add 1 piece butter and cook, whisking constantly, until butter is melted, 20 to 30 seconds. Continue to cook, whisking in butter 1 piece at a time until all butter is incorporated and sauce has consistency of thin gravy, 3 to 4 minutes.
Whisk in preserves, schnapps, lemon juice, and salt. Reduce heat to lowest possible setting and cover to keep warm. Before using, whisk sauce vigorously to blend in any butterfat that has collected on surface.
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