Beurre Manie a: correctly prepare a French dip

Beurre-Manie is a thick French sauce. Use it in order to give the necessary density of other sauces, at the same time adding their flavor and making it more refined and perfect. Translated from the French "beurre manie" means "mixed oil". In principle, the way it is. To prepare the sauce take butter and flour, which mix among themselves and subjected to freezing. Oil as it coats each particle of flour is dissolved and only then when placed in hot liquid. Flour gradually thicken the consistency of the sauce and makes it more homogeneous.





 

You will need:

• Butter — 100 g
• Wheat flour — 100 g.

Recipe:

Butter spread in a Cup and leave for a few hours at room temperature to soften. Once it has become soft, add the sifted flour and pound all together until a homogeneous mass. It is formed small, the size of a cherry beads. Made of billet for an hour clean in the freezer and once they freeze, portioned packaged into small bags. Important: Store the sauce in the freezer. Use 1-3 balls (depending on desired consistency) of 0.5 litres of sauce. published

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Source: 7dach.ru/Exspert/15-receptov-samyh-neobychnyh-zagotovok-43917.html