"Julie Bove" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> On 7/6/2016 12:20 AM, Julie Bove wrote:
>>>
>>> "Doris Night" > wrote in message
>>> ...
>>>>
>>>> The butter and flour mixture isn't a slurry - it's called "buerre
>>>> manie", or kneaded butter. A slurry is a combination of a starch (corn
>>>> starch, flour, etc) and cold water. There is no butter or other fat
>>>> involved.
>>>
>>> *I* know what a slurry is. I believe I even mentioned it in the original
>>> post. Yes. Yes I did. I just looked. I also know how to make a white
>>> sauce. That has butter in it.
>>
>> No one was talking about white sauce. You're flip-flopping again.
>
> Actually someone mentioned a mix of flour and butter and that is the start
> of a white sauce. No?

If it is of any use I can tell you what I use to thicken gravies and sauces.

I whiz butter and flour up until it looks like breadcrumbs. I can keep a
poly bag of it in the freezer and just spoon some out when I need it. It
doesn't freeze in a hard lump either.

I just add it to the liquid in the pan and whisk it up.



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