Buerre Manie - For a Perfect Sauce

Ever made gravy but it didn’t get as thick as you like? Did you deglaze a pan with some stock but the sauce seems too thin? This is a chef trick that I use all the time.

Most of the time, people are most impressed by the sauces chef’s create. Most of them are fairly simple. This technique allows you to make a simple broth or wine based pan sauce and customize the thickness based on what you like.

Simply put, you take softened butter, not melted, soft. You mix equal parts soft butter and flour with a fork. Then, with the sauce simmering, you drop in pea size lumps while whisking. Once the butter and flour melt into the sauce, it acts as a thickening agent. Because you coated every flour granule with fat, you will not get lumps.

This technique works great for adjusting the thickness of a finished sauce or even the broth of a stew or soup, and for me it is simple trick I keep in my back pocket. Hope you find it helpful.

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Buerre Manie - For a Perfect Sauce
Friday, 23 October 2009

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Buerre Manie - For a Perfect Sauce

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