with care

Floured butter is a simple and delicious recipe that can elevate any dish. It’s a technique that’s been used by chefs for centuries, and it’s surprisingly easy to make at home. All you need is butter, flour, and a little bit of patience.

Floured butter is a French technique called “beurre manié”. It’s a mixture of butter and flour that’s used to thicken sauces, soups, and stews. Unlike traditional roux, which is cooked on the stove, beurre manié is added at the end of the cooking process. It’s a great way to thicken a sauce without adding a starchy flavor.

To make floured butter, you’ll need to start with room temperature butter. Soften the butter on the counter or in the microwave for a few seconds. You don’t want it to be melted, just soft enough to mix with the flour.

Next, measure out equal parts of butter and flour. For example, you might use 1 tablespoon of butter and 1 tablespoon of flour. You can adjust the recipe to suit your needs, depending on how much sauce you need to thicken.

Mix the butter and flour together with a fork or pastry blender. You want to combine them until they form a crumbly texture. Be careful not to over-work the mixture, or the butter will start to melt.

Once you’ve mixed the butter and flour, you can add it to your sauce. Use a whisk to incorporate the floured butter into the sauce. You should see the sauce start to thicken immediately.

It’s important to handle floured butter with care, as the butter can easily melt and become too oily. Make sure to stir the mixture gently, and avoid cooking it for too long. Once the mixture is incorporated into the sauce, you can remove it from the heat.

Floured butter is a versatile recipe that can be used in a variety of dishes. Try adding it to a creamy mushroom sauce, or use it to thicken a hearty stew. You can even add it to a simple pasta dish for an extra boost of flavor.

One important note: floured butter should only be used to thicken sauces that will be served immediately. If you try to reheat a sauce with floured butter in it, the butter will melt and the sauce will become greasy. It’s best to make a fresh batch of sauce each time you need it.

Overall, floured butter is a simple and elegant technique that can add richness and texture to any dish. It’s worth taking the time to learn and master this technique, as it can take your cooking to the next level. With a little bit of practice and patience, you’ll be making delicious sauces and stews in no time.

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