When a creamy sauce for pasta or another dish turns out too runny, many add flour, cream, or cheese. These methods do not always yield the desired result — flour forms lumps, cream separates, and cheese oversalts the sauce.
Blogger chef Let Lee Cook offered a solution that works much better.
What to Do with Flour and Butter
The chef advises:
Mix equal parts of butter and flour;
Roll the mixture into a small ball;
Add it to the hot sauce.
This technique is a classic French method known as beurre manié ("kneaded butter"). The butter evenly "captures" the flour particles, and when heated, they dissolve without forming lumps. The sauce thickens as needed.
Beurre manié has a few peculiarities. For example, experts from the Hospitality.Institute warn: it is not advisable to combine beurre manié with boiling sauce. Otherwise, its texture may be compromised. It is also recommended to check if the sauce has enough seasoning after adding beurre manié — it can make the flavor more bland.
