How to achieve perfectly lump-free gravy using a simple butter and flour paste
In short: Stop struggling with lumpy sauces. This video demonstrates how to use beurre manié, a versatile thickening technique, to ensure your turkey, chicken, or beef gravy is consistently silky and smooth.
Beurre manié is a simple dough made by mashing equal parts softened butter and flour together. To use it, you drop small teaspoonful amounts into boiling gravy while whisking, adding only as much as needed to reach your desired thickness.
This method is an effective way to thicken various meat gravies, including pork. For those preparing in advance, any unused paste can be wrapped tightly in plastic and stored in the freezer for several months.
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- Summary by Intellect · source: Silky Smooth Gravy Every Time Secret Weapon Beurre Manié
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