According to old household tips, sauces are usually thickened with a water-flour mixture. So much for tradition. In star-rated cuisine, however, such things are met with a wrinkled nose. Instead, the use of butter for thickening is at the top of the list. But how is the butter used? How do you do it right?
How to succeed with the sauce using butter
Grate the butter
Many recipes include the addition of cold butter. However, to make it mix more easily with the rest of the ingredients, you should grate it on a cheese grater. Then mixing becomes much easier and more even.
Correct temperature
One thing becomes clear when researching various recipes: the butter must under no circumstances be at room temperature, but must be ice-cold.
The right amount
However, the situation is still unclear for the star-cuisine novice: how much butter is enough? The sauce will never become as thick with butter as it does with the water-flour mixture. It merely gains a light creaminess, which is definitely intended. After all, nobody wants pudding on their Sunday roast. The pieces are therefore added to the stock little by little, and one must not forget: always stir vigorously. When the sauce has reached the desired thickness, season to taste and serve. Have fun trying it out.
Read also: Everything about sauce
Photo by Janine for meinhaushalt.at
