Kitch’n Tip(s): Thicken Soups & Sauces Lump Free!
Ever get stuck with a soup or sauce thats thats too runny? The easiest way to thicken it would be to add some flour. But if you’ve done this, its more than likely you’ve gotten stuck with little lumps of flour that just won’t disappear. Don’t you hate when that happens?!
I’ve got two words for you: Buerre Manié. It’s french for “kneaded butter” and is the lump free way to thicken soups and sauces. And it’s really simple too! All you need is equal parts of room temperature butter and flour. Knead the butter and flour together until evenly incorporated. By doing this the flour particles are coated evenly with butter. As the butter melts, the flour is released into the soup/sauce without creating lumps.
Note: This is not to be confused with a roux. A roux is also used to thicken a sauce, but it is cooked before liquid is added. It’s essential to allow the buerre manié to cook thoroughly in the liquid prior to serving.