Quick Sauce Thickeners

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


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.