Daily Kitchen Note
Thin sauces can be difficult to thicken at the last minute without creating lumps. By kneading equal parts softened butter and flour into a paste called beurre manié, you can whisk it directly into simmering liquids. This technique thickens the sauce smoothly and adds a glossy finish without needing a separate roux.
How to Knead butter and flour, whisk in
- Mix equal parts softened unsalted butter and all-purpose flour in a bowl.
- Knead the mixture into a smooth paste.
- Whisk small pieces of the paste into a simmering sauce or soup.
- Simmer for at least 1 minute to thicken and cook out the raw flour taste.
Why it works
The butter coats the flour particles, preventing them from clumping together when added to hot liquid. As the butter melts, the flour disperses evenly and swells to thicken the sauce smoothly.
