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 youll 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
Like to hear of your experiences or your rules of thumb.
Thanks
Jürgen