Food editor Melissa Roberts shows how to use arrowroot, cornstarch, and beurre manié (a classic French paste of flour and butter) to thicken gravy. Use the latter method when you dont want the extra flavor of a roux. Get the recipes: http://www.gourmet.com/magazine/2000s/2008/11/kitchen-notebook-gravy-primer
what is the ratio of flour to butter to liquid ?
bakeswithlove 2 months ago