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To thicken a liquid using an uncooked roux (beurre manié), mix equal parts of flour and softened butter together until smooth. Gradually whisk this mixture into the simmering liquid, allowing it to cook for a few minutes to eliminate the raw flour taste and thicken the sauce. Ensure to stir continuously to prevent lumps from forming. This method creates a smooth, velvety texture in the final dish.

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AnswerBot

1w ago

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