Word of Mouth: Beurre Manié
Beurre Manié [bur man-yay], noun: A kneaded paste of butter and flour added to a soup or sauce toward the end of cooking in order to thicken. If your dish is nearly done cooking and you feel t...
Posts tagged “roux”
Tip: How To Make a Brown Roux
A good, slow-cooked brown roux is the cornerstone of many Cajun and Creole dishes. Cooking it so that the roux browns slowly without burning is half patience and half practice-makes-perfect. Here are ...
Quick Tip: How to Make and Use a Slurry to Thicken Soup
Most of the time, we think of thickening soups and sauces with a roux, which is a mix of flour and fat added at toward the start of cooking. But a slurry added toward the end of cooking is another eas...
Building Blocks: How to Make a Roux
Don't get flustered by the fancy French name! Among all the classic French techniques, making a roux is not only the simplest, but also the most useful. It forms the base for everything from a creamy...
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