How to thicken sauces - AmericaNowNews.com

The trick to thicker sauces

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You've got the roast. You've got the vegetables. Now you need to make the perfect sauce or gravy. Here's an example of Chef Susan Feniger's solution to sauce creation!

Beurre Manie

1/2 tablespoon softened, unsalted butter

1 tablespoon all-purpose flour

Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste. Press onto ends of a whisk and stir into soup until completely and evenly dispersed.

Copyright © 2012, Mary Sue Milliken and Susan Feniger

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