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What is… Beurre Manie?

Beurre Manie differs from roux, equal parts of soft butter and plain flour are mixed together to form a thick dough like paste. This can be added to stocks, soups and sauces to thicken. The flour has not been ‘cooked out’ with this method, so there is some debate about a lingering taste of raw, […]

What is… Veloutee?

Veloutee, is a name that has become synonymous with soup. It can be either a sauce or a specific type of soup. It is an overworked term on restaurant menus, an inappropriate use of a noun. Veloutee is a stock, which has been thickened with a blonde roux. Normally with veloutee, where bones are used […]

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