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re: Coq Au Vin (photos)
Posted on 7/24/15 at 6:08 pm to MeridianDog
Posted on 7/24/15 at 6:08 pm to MeridianDog
Looks great. First I've heard of a Beurre manié. How much of it did you add to the sauce? Do you use this for other sauces for thickening?
2
Posted on 7/24/15 at 8:11 pm to EWE TIGER
quote:
Beurre manié
I used it here also.
Chicken and dumplings
For the Coq AU Vin, about two Tablespoons of flour and two Tablespoons of soft butter.
Mix well with a fork to make a paste. This is added to the hot liquid and whisked until smooth, then cooked for a while to thicken the sauce. Must be careful to cook it long enough to cook the flour. Nothing worse than uncooked flour.
This post was edited on 7/24/15 at 9:24 pm
Posted on 7/24/15 at 8:59 pm to EWE TIGER
quote:
Beurre manié.
It's just an uncooked roux really, also adds a nice 'sheen' to a dish.
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