HOME > Chowhound > Home Cooking >
Are you making a specialty food? Tell us about it
TELL US

Beurre manie for turkey gravy?

j
Joyfull Oct 9, 2009 09:20 AM

Hello
I have whats probably a silly question to you all. But..

I'm curious if any of you use a beurre manie for your turkey gravy or any gravy for that matter, rather than the old flour water mix that I was taught to use eons ago..

I recently made JC's BB which called for a beurre manie, it was then added to the broth too make a lovely thickened sauce for the BB.
This beurre manie was a first for me, and I loved the way it made the sauce so creamy and so tasty.

I'm roasting a 22lb turkey for our Can Thanksgiving in a couple days and would like to try the beurre manie for my gravy rather than my old standby, but am not sure of just how much I'll need to mix up..
There'll be a fair amount of drippings plus added broth with such a large bird, plus I'll be having 25 guests that all love their gravy..
I'm thinking 6 tablespoons of each, flour and butter, should be sufficient but thought I'd put the question of amounts to you that are more experienced in this sauce.

Thanks so much everyone
Joyfull

  1. j
    Joyfull Oct 16, 2009 01:15 PM

    Hello

    Thought I'd give you an update on my first time using beurre manie for turkey gravy.

    The gravy turned out great! Lovely texture and lovely taste.. Received many compliments on the fine gravy from family and guests. My son and his uncle who traditionally toast the end of the holiday meal with a single shot glass of gravy, had two!

    Thanks to you all for the helpful advice
    Joyfull

    1. j
      Joyfull Oct 10, 2009 06:03 AM

      Thanks for the advice everyone.
      I'm going to give the beurre manie a go. I'm curious to see if the gravy will be tastier than the one I've been making for the past 40 odd years.

      Happy Canadian Thanksgiving!!

      1. JungMann Oct 9, 2009 11:09 AM

        Is there an advantage in flavor for a beurre manié-thickened brown gravy? I have always used a dark roux for a rich gravy base, adding beurre manié only if I haven't made enough roux to thicken all the stock and drippings.

        2 Replies
        1. re: JungMann
          paulj Oct 9, 2009 11:56 AM

          My impression for studying cookbooks years ago, was the beurre manié was best for tweaking the consistency of the gravy (or stew liquid) near the end of cooking - or for use where using a roux was inconvenient.

          BM does not give you the color or flavor that a dark roux does. In fact, it could a raw flour taste if used as the main thickener, and you don't allow enough cooking time after adding it (10 minutes at least?).

          For many of us, a corn starch slurry serves the same purpose as beurre manié did in the classic French kitchen. It does not have a raw flour taste, but it also does not have a butter taste.

          Beef bourguignon is a classic case where beurre manié works well. You don't need a lot of thickening. It is more convenient to thicken the sauce 'in place' - as opposed to straining off the liquid and adding it to a roux in another pan, and then adding it back to the meat. And the liquid is well flavored, hiding any residual raw flour taste.

          1. re: JungMann
            s
            sedimental Oct 10, 2009 08:23 AM

            I make the gravy from pan drippings , sometimes with a little strong coffee added to the stock (it doesn't have a coffee taste), reduce it, then thicken as needed. I usually don't have to thicken that much. I like a silky medium bodied gravy- but I know some people prefer a very thick "opaque" type one. Anyway, I prefer the taste of the butter in it.

          2. s
            sedimental Oct 9, 2009 10:28 AM

            I do this all the time. Be sure to whisk it well.

            1. iluvcookies Oct 9, 2009 10:02 AM

              I always use beurre manie to thicken both chicken and turkey gravies.
              For about 2 pints of liquid (broth/drippings) I use 3 tblsp of softened butter and appx 1/2 cup of flour---mash it up well so the flour is covered in fat. I add half to the hot broth, whisk well and add the rest in small additions. Sometimes I don't add the last teaspoon or so, depends on how thick it starts to get.

              2 Replies
              1. re: iluvcookies
                greygarious Oct 9, 2009 10:09 AM

                Watching a rerun of Jacques and Julia making beef bourguignon, he mentioned that he used equal amounts of butter and flour.

                1. re: greygarious
                  iluvcookies Oct 9, 2009 11:57 AM

                  I find equal parts to be a little heavy (esp for Thanksgiving) so I've cut back on the butter and it still thickens well--as long as the flour is coated with fat and the gravy well whisked.

              Show Hidden Posts