To burn butter for thickening of ſauce is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic belend of thickener and browner mader from a blend of butter and flour that is used for thickening sauces. The full recipe is presented here and I hope you enjoy this classic British version of: To burn butter for thickening of ſauce.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To burn butter for thickening of ſauce.
SET your butter on the fire, and let it boil till it is brown, then ſhake in ſome flour, and ſtir it all the time it is on the fire till it is thick. Put it by, and keep it for uſe. A little piece is what the cooks uſe to thicken and brown their ſauce ; but there are few ſtomachs it agrees with, therefore ſeldom make uſe of it.
Modern Redaction
Ingredients:
200g salted butter
6 tbsp plain flour
Method:
Melt the butter in a pan, bring to a boil and cook until lightly browned and faintly nutty in aroma. Scatter the flour over the top and stir into the butter to make a thick roux. continue cooking for 2 minutes, stirring constantly, until the butter is no longer raw.
Spoon into a sterilized jar, seal and allow to cool then store in your refrigerator. About 2 tbsp of this mixture is sufficient to thicken any gravy or sauce.
