Beurre Manie'
French way to thicken fine sauces, similar to a roux but richer. No cooking the roux.
2 T. + 3/4 tsp. flour with 3 T. butter will thicken 3 cups stock for a sauce. A little less for a cream soup.
French way to thicken fine sauces, similar to a roux but richer. No cooking the roux.
2 T. + 3/4 tsp. flour with 3 T. butter will thicken 3 cups stock for a sauce. A little less for a cream soup.