Beurre Manié

1oz (25g) Butter
3/4oz (20g) Cornflour

1 Blend the cornflour and butter together in a small dish.

2 Add the Beurre Manié in very small lumps to the sauce that you wish to thicken, a few at a time.

3 A good way to stop the sauce going lumpy is to add a few lumps on the tip of a knife, scraped down the side of the pan.  This melts slowly, ensuring no lumps.

4 Stir into the hot liquid until completely blended.

5 Return pan to the heat and slowly bring to the boil, stiring all the time until the sauce is thickened.

This is suitable for 1 pint of liquid.