Name: Quick Sauce Thickeners
Ingredients: To make a beurre manié, knead together about 20 g (¾ oz) each plain flour and butter with a fork. Bung 300 ml (½ pint) sauce to the boil, then flick in small knobs of beurre manié, stimng until the sauce thickens. Beurre manié can be stored in the refrigerator for several weeks and used as necessary.; To thicken and enrich 300 ml (½ pint) hot velouté sauce, mix 1 egg yolk and 1-2 tablespoons double cream in a cup, then stir in a little hot sauce. Whisk this mixture into the sauce over a low heat, whisking constantly until thickened. Do not boil.

Preparation info

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

Sometimes a sauce needs thickening at the last minute and there are several traditional methods that do not require great skill. A beurre manié, simply equal amounts of flour and butter kneaded to a paste, added just before the end of cooking, thickens and enriches. As the butter melts it distributes the flour throughout the liquid.

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Quick Sauce Thickeners

Method

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