Food Network: Olive oil and Corn starch

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phu said:
Some kinky sort of roux?

sometimes... to thicken a gravy, instead of making a roux, my mom would add about 3 T of dry roux (store bought) or she'd mash about 3 T of butter (room temperature) into about 1/2 cup flour.
 
black chef said:
...or she'd mash about 3 T of butter (room temperature) into about 1/2 cup flour.


That's what the French call buerre manie. Kneading the two together coats the dlour with a layer of fat so you don't get lumps in your gravy.
 

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