Beurre manie question: will this work?!

Question: Beurre manie is really useful, but kind of a pain in the neck to make in quantity. What if I make a large-ish batch, roll it into marble-sized balls, and stick it in the freezer to be used as needed? If that does work--can I use it frozen, or do I need to thaw it before adding it to sauces, etc? Thanks.

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Answers: Beurre manie is really useful, but kind of a pain in the neck to make in quantity. What if I make a large-ish batch, roll it into marble-sized balls, and stick it in the freezer to be used as needed? If that does work--can I use it frozen, or do I need to thaw it before adding it to sauces, etc? Thanks.

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Yes that does work....worked in several restuarants that did that. Works for roux as well. Thaw it first...it only takes a short time. I would suggest measuring out the balls though in 1 oz portions. That way, its in a measured amount so it can be used for number of things. Just remember this ratio:
1 oz buerre manie : 1 cup of liquid.

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Great idea! If you freeze it in marble size balls, they will probably thaw pretty quickly once you pull them out of the freezer--do a test batch as to whether they will work from the frozen state--I bet they will, it might just take a bit longer to thicken the sauce.

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Baker 271 is right on the money.

http://www.foodforthoughtonline.net/

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Yes, it will work. However, I would not leave it in the freezer longer than 3 months because the quality will diminish.

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Are you talking about peanut butter?

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