When your sauce, gravy, or stew doesn’t turn out quite as thick as you’d hoped, you have a few options.
When your sauce, gravy, or stew doesn't turn out quite as thick as you'd hoped, you have a few options:
➢ To make it: Combine equal parts by volume all-purpose flour and softened unsalted butter in bowl. Using spatula or fork, mash to uniform paste. (Paste can be portioned into 1-tablespoon dollops and refrigerated for up to 2 weeks or frozen for up to 4 months.)
➢ To use it: Bring liquid to boil, then whisk in 1 tablespoon beurre manié until completely dissolved. Simmer sauce has started to thicken, 2 to 3 minutes, before adding more.