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This is Driving Me Crazy!

post #1 of 7
Thread Starter 

Can somebody please tell me what it's called when you mix equal parts butter and flour to be added near the end of the cooking time to thicken a sauce? I want to know the name of the mixture. I've used it for 30 years or more, but never knew what it was called.  I need to know what it's called so I can type up a recipe that uses it. I tried searching it, but I keep getting 'roux' and I know that's not right.

post #2 of 7

Perhaps beurre manié, equal parts softened butter and flour kneaded together used to thicken sauces, from "Food Lover's Companion", 3rd Edition, Sharon Tyler Herbst, page 53.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 7
Thread Starter 

Yes! That's it! Thank you so much!

post #4 of 7

mwol2010_mw_logo_header.gif   roux  | roō |  noun  (pl. same) 

: a cooked mixture of flour and fat (esp. butter) used as a thickening agent in a soup or a sauce.

ORIGIN from French (beurre) roux ‘browned (butter).

 

 

Why is it not a "roux"?

 

 


Edited by IceMan - 4/1/11 at 10:48pm
post #5 of 7

i do believe its because a roux is melted fat a burre manie is just softened butter and flour kneeded together.but dont quote me on it just an assumption

post #6 of 7

Quote Iceman; a cooked mixture of flour and fat (esp. butter) used as a thickening agent in a soup or a sauce. 

 

The mixture GrannySmith refers to isn't cooked. It's raw ingredients 50/50 butter/flour called indeed beurre manié. Works fantastic for binding a lot of sauce in one go.

post #7 of 7

A Roux is a Cooked blend of fat and flour  . Where the word brown comes in the definition I don't know.. There are 3 kinds of classic roux  White, Blonde, Brown  each obtained buy cooking to a different point. Flour can be precooked to different stages or colors in oven before adding to fat.   A  Mannie Butter is never cooked till after it is added to the sauce or dish. At least thats the way it used to be done. Today  who knows??

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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