Sunday, 22 February 2009

Flour and butter to thicken sauces at the end?

I read on a blog a while ago about mixing up flour and butter and then freezing knobs of it, adding to sauces to thicken as and when you need... Did I read correctly and does anybody know the ratio of flour to butter?

8 comments:

Asha said...

Equal amount ie 1 tsp butter and 1 tsp flour, like we make Roux for Bechamel sauce I guess. Cornstarch with water works too, don't need butter or few tsp of dry Potato flakes added in the end to thicken the sauce, no butter needed. Rice flour or Besan(Chickpea flour)works as well for Indian dishes, Indian style! :)

Katiecakes said...

It's just equal amounts of both, 25g butter/25g flour and so forth :)

Katie xox

Su-Lin said...

I agree - equal amounts. It doesn't have to be precise though....and it works a treat!

Ros said...

You might find this post interesting- I did! She mentions the freezing aspect towards the end.

http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/

Marie said...

You are completely correct Amanda and it is equal amounts like the others have said.

Margaret said...

I too agree - equal amounts.
Also you can thicken stews etc at the end of cooking with a very clever product, which I know some chef's use. McDougalls Instant Thickening Granules - they do, honestly!

Cottage Smallholder said...

This is fascinating - I must try this. Thanks.

ChichaJo said...

This sounds like a great tip!

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