Can I add seasoning to the beurre manie?
I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered.
I'm going to make some beurre manie. Can I add curry to the mixture and then add it to the pan?
Maybe even cook some garlic and ginger in oil, then add curry, then buttter and flour. Is that ok? :P
Best Answer
Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (classic roux technique).
Mind that indian and thai style curries use combinations of nut and seed pastes, coconut milk, yoghurt, cream, or just plain rich onion sauces/tomato stews to achieve thickness, sometimes helping things along with small amounts of cornstarch slurry - but rarely ever with roux and related techniques.
Pictures about "Can I add seasoning to the beurre manie?"
How do you use beurre manié?
This fancy-sounding mixture\u2014it means kneaded butter in French\u2014is incredibly simple to make and equally easy to use. Just rub enough flour into softened butter to make a thick paste; then whisk in little bits of the paste to finish a pan sauce for, say, shrimp scampi or a roast turkey, or to enrich a seafood chowder.How can I thicken my beurre manié?
Extended simmering can undo the effects of a beurre mani\xe9 and bring out a floury note. Measure equal parts softened butter and flour and knead them together with your fingers or a wooden spoon. Use a whisk to scoop up a bit of the beurre mani\xe9 and whisk it into a simmering liquid to thicken it.How do you add beurre manié to sauce?
Beurre mani\xe9 (French "kneaded butter") is a dough, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter.Beurre Manié ~ Thicken Soups and Sauces ~ How To Make Beurre Manié ~ Noreen's Kitchen Basics
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Katerina Holmes, Katerina Holmes, Gary Barnes, Alex Green