Made a lovely sauce

[ummmm]

white wine and cream. Whats the best way to thicken it?

[johnizere]

beurre mainie

[johnizere]

beurre manie, sorry.

[sasserina]

flour ?

[ummmm]

Thank you x

[BBWCHATT]

Beurre manie: A paste made from equal parts butter and flour. It is used as a thickener for sauces, soups and stews.

[Clanad]

Except it takes an awful lot of butter... probably equal amounts of butter and flour to form the 2 inch diameter balls of beurre mani�. One could use just butter alone since it makes a much smoother sauce with a nice shiny finish... except it, again, takes prodigious amounts of butter. For best results I'd try cornstarch... it works very well without clumping or after taste. Whisk it with equal parts of water and then add it, as needed, to the stock and you have an instant sauce. The secret is no secret, actually, and that's starch... so one could use rice or potatoes, but, of course, both will produce some flavoring, which you would want to avoid with the wine and cream...

[willa]

Clanad's got it - cornstarch thickens well without the heaviness or dilution of taste flour would bring to it. Just be sure to whisk the starch and water together before adding to the sauce, otherwise it's a bit of a mess.

[johnizere]

another trick is to use a little dried instant potato.....eg smash...I kid you not!

[nugster]

if you are using cream then there should be no need for a thickening agent. just reduce the sauce over a fairly high heat until coats the back of a spoon.