3 French Steak Sauce Recipes

Why didn t I use roux I used beurre manié instead of making roux. The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of is a technique often used in restaurants. The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water. When starch is heated with water, it changes from beta starch to alpha starch. Therefore, it is necessary to boi