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Thread: Butter as thickener

  1. #1
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    Butter as thickener

    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.

    Thanks
    Jürgen

  2. #2

    knyfeknerd's Avatar
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    I also only use butter with small amounts of sauce-a la minute. It's excellent when it emulsifies with the liquid, but heat and water content of the sauce determine how well and how long the bond will hold. The fat(or butter in this case) must have something to adhere to or you've got an ugly broken sauce.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
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    Senior Member NO ChoP!'s Avatar
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    When doing larger amounts it helps if you mount the butter by itself first, than add it to the liquid. Butter mounted sauces work best with well reduced liquid.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

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    i might mount a pan sauce with some butter.

    but i dont think my sauces thicken much. they get richer, and have more mouth feel..but not so much thicker by the traditional definition.

    i'm no pro cook tho.

  5. #5
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    yeah, butter a la minute to tighten a glaze or emulsify, will not thicken though. kudzu is great for that, if you don't mind the starch

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    Senior Member NO ChoP!'s Avatar
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    A buerred sauce will be mostly mounted butter, so actually, adding buerre monte to a reduction, such as wine for example, will actually make the reduction the thickness of the mounted butter; hence thickening it, in a sense. Really just changing a liquid or syrup into a rich, velvety texture, as noted.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
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  7. #7
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    this brings to mind a family meal experience where my fellow cooks and i went whole hog on putting butter in everything we made to which my sous chef screamed, "Butter is not the answer!"

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    Senior Member NO ChoP!'s Avatar
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    If you're from Wisconsin it is....

    That and beer...

    Really anything bad for you.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  9. #9

    Zwiefel's Avatar
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    I'm not familiar with the use of the word, "mount" in this thread. Can someone explain?
    Remember: You're a unique individual...just like everybody else.

  10. #10
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    Quote Originally Posted by NO ChoP! View Post
    A buerred sauce will be mostly mounted butter,.
    Z..i think the sauce NC is talking about..is Buerre monte or something. something french.

    i think the monte translated to "mount" in english..and it means to whisk a pat of butter into a sauce.

    my friend's mom is a retire pro chef..and she likes to dazzle me with explanations. bums her out her son cant cook, so she talks to me, and teaches me things. i seem to remember her trying to explain it to me..

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