Home Cooking

Beurre Manie

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Beurre Manie

Mike McElliott | Mar 4, 2006 09:52 PM

I've tried Joy of Cooking, a number of Julia Child books, and James Peterson, and none of them quantify the ratio of flour to the liquid to be thickened. I'm not a very disciplined cook, don't keep records, so..... Tonight, I did a left-over pork shoulder w/ about a half cup of stock for two and used about 2 tsp of flour w/ whatever amount butter and it worked fine. But I chalk that up to luck, since I've never systematically tried to figure out how this works. Does anyone have a rough rule-of-thumb ratio of flour/liquid for this? (I don't think the butter content matters, but am open to correction.)

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