26 February 2009
Beurre Manie is the traditional method of thickening sauces, soups, or gravies to give a smooth glossy, lumpfree finish.
25g plain flour
25g butter at room temperature
Mash butter and flour together until to a smooth paste.
Keep the liquid to be thickened at just below boiling and slowly add the paste. Add in lumps ensuring the previous lump has dissolved. Allow the starch in the flour to thicken before adding more to the sauce.This process can not be hurried, extra time maybe needed.
When the required consistency is reached, ensure all the starch has cooked. The sauce will be smooth and glossy