Though I use butter as a thickening agent in rather smaller amounts of liquid – be it soup or sauce- I was hesitant when finishing a pot of sauce for roast goose and ended up also adding some starch for thickening. As goose already provides lots of fat this might not be a good example for a butter-finished sauce. But I hope you’ll get the point: Do you use butter as exclusiv thickener in larger quantities of liquid or is it always a combo with other thickeners? What are the limitations of it's use?
Like to hear of your experiences or your rules of thumb.