On Wed, 25 Jun 2008 21:55:58 -0500, "tkloth" >
wrote:

>I have had no formal culinary training. I just like to cook a nice meal for
>my wife. I have seen many references to using butter as a thickener. How
>can this be? Butter is a fat that becomes a liquid when heated. I have
>tried, on many occasions, to use butter to thicken a sauce. It has NEVER
>worked for me. What am I missing? There must be something else going on
>that I am missing.
>
If you whisk butter into a warm, not simmering sauce, it will emulsify
and thicken the sauce. The crux is to have things hot enough to melt
the butter and not so hot that the sauce breaks.
--

modom
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