Beurre Manié


I had to learn how to make this thickener for my entry to the Farewell Floyd Food Blogging Event. It is usually made with ordinary flour and butter rather than the cornflour that I am using for my gluten free recipe. It can also be used to thicken hot soups, sauces and gravies.

Adjust the following amounts to suit your own needs.

(Printable Recipe)

1oz (25g) Butter
3/4oz (20g) Cornflour

1 Blend the cornflour and butter together in a small dish.

2 Add the Beurre Manié in very small lumps to the sauce that you wish to thicken, a few at a time.

3 A good way to stop the sauce going lumpy is to add a few lumps on the tip of a knife, scraped down the side of the pan. This melts slowly, ensuring no lumps.

4 Stir into the hot liquid until completely blended.

5 Return pan to the heat and slowly bring to the boil, stiring all the time until the sauce is thickened.

This is suitable for 1 pint of liquid.




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