KNEADED BUTTER ??? ~~~ Who Knew ? ~~~ Shared by JoAnn Hafen Granger

 Have You Ever Kneaded Butter???

I was explaining to a friend on the phone how to make gravy the other day. I said I now use a sifter and sift the flour or thickener into the pan and it decreases lumps (nothing worse than lumpy gravy). Now this tip pops up. I was not aware of kneaded butter and flour. Make some gravy this week!

Tip:

For any one who has trouble making gravy or thickening soups, stews or sauces without lumps or trouble making a roux.

Kneaded butter (french name Beurre manié) is made by mixing equals parts of softened butter and flour.

This dough or paste is used to thicken sauces, soups, and stews.

By kneading the flour and butter together, the flour particles are coated in butter.

When the mixture is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.

Kneaded butter is similar to, but should not be confused with a roux, which is also a thickener made of equal parts of butter or many other oils and flour, but is cooked before use.

kneaded butter is also used as a finishing step for sauces, imparting a smooth, shiny texture.

You can use kneaded butter for anything you would use roux to thicken or make, or you’d use flour to thicken.

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