i Lead Recipes

This is an excellent tip for when you have a sauce that needs a little thickening at the last minute before serving. Take about a tablespoon of butter and knead it into a smooth paste with the same amount of white flour. Make sure that the flour is well mixed into the butter, which should be creamy. Take small bits of the Beurre Manié and stir it into the sauce little by little until it is all dissolved – give the dish enough time to simmer for a few minutes, enough time for the flour to be cooked and for the sauce to start thickening.

Filed under: 1 Sauces, Dips and condiments, 1 Soup & Stew | No Comments »