Post by @kellyscleankitchen

How to thicken a sauce via beurre manié method! One of my favorite ways to thicken a soup or sauce is through the French technique called beurre manie, aka “kneaded butter.” It is where you combine equal parts butter and flour to make a paste that you can easily thicken sauces or soups with. Tips for beurre mania: 1. Use soft / room temp butter! Cold is too hard. 2. Knead together equal parts butter and flour together to make a thick paste. 3. Add pieces of the paste a little bit at a time to the simmering liquid and whisk in. I like to add a little at a time so I don’t thicken too much. Do this until desired thickness is reached. 4. Simmer a couple of minutes to cook out the raw flour taste, then you are done! For this recipe I used 2 Tbsp butter, 2 Tbsp of gluten free flour for 2.5 cups of liquid for the perfect sauce consistency! The ratio will depend on what you are making and volume of liquid. But what is great about beurre manie is you can keep adding more until you get the thickness you are looking for. Way easier than a roux! #cooking #beurremanie #sauce #soup