"tkloth" > ha scritto nel messaggio
...
>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.
>
> Tim K

It makes a marginal difference. Well-reduced juices, quickly whisk in some
cold butter and yes, it gets slightly thicker and of course, the recipe is
counting on that flavor addition as well. If you are seeing NO difference
at all you may have too much liquid, not have reduced it enough or are using
hot butter. Artusi is bog on this step, which most people think of as
French.