BEURRE MANIE - Kneaded Butter is a quick alternative to ROUX
I use it all the time :)
Usually :
1 dessertspoon of soft butter
1 dessertspoon of all-purpose flour
Otherwise same weight of butter and flour
It is lump-free way to thicken sauces and soups
OR
ROUX
Ingredients:
50g of butter or 1 dessertspoon
50g plain flour or 1 dessertspoon
You might need more or less weight but always have equal part of fat and flour
This sauce is primarily used for thickening soups and sauces.
How long you cook the roux depends on what you're using it for. A bechamel sauce calls for a white roux, so you'll only cook it for a few minutes, until the flour taste is gone but the roux is still a pale yellow.
The longer you cook a roux the darker it gets and stronger tasting - a toasty, deep taste.
A blond roux, used in white veloute sauces, needs to be a bit darker, so it's cooked a minute or two longer.
A brown roux, used in brown sauces, is the darkest roux, and it's cooked for the longest amount of time. For that reason, you should cook it over a lower heat so that you don't burn it.
I use it all the time :)
Usually :
1 dessertspoon of soft butter
1 dessertspoon of all-purpose flour
Otherwise same weight of butter and flour
- Use only room temperature butter.
- Mix with equal weight of flour with a spoon.
- Once the mix is well homogenised, add few spoons of your recipe's liquid, then add to it and whisk well.
It is lump-free way to thicken sauces and soups
OR
ROUX
Ingredients:
50g of butter or 1 dessertspoon
50g plain flour or 1 dessertspoon
You might need more or less weight but always have equal part of fat and flour
This sauce is primarily used for thickening soups and sauces.
- Melt the butter over a medium high heat in a heavy-bottom pan.
- When the butter melt and turns frothy, add the plain flour and stir around vigorously with a whisk.
- It will first turn creamy looking then start to look a little grainy.
- Remember 50g butter will absorb an equal weight of flour.
- Continue cooking until desired color is achieved.
How long you cook the roux depends on what you're using it for. A bechamel sauce calls for a white roux, so you'll only cook it for a few minutes, until the flour taste is gone but the roux is still a pale yellow.
The longer you cook a roux the darker it gets and stronger tasting - a toasty, deep taste.
A blond roux, used in white veloute sauces, needs to be a bit darker, so it's cooked a minute or two longer.
A brown roux, used in brown sauces, is the darkest roux, and it's cooked for the longest amount of time. For that reason, you should cook it over a lower heat so that you don't burn it.