Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Creating a stable emulsion of butter and flour.
Origin: Italian chefs (19th century) — Italy
See full technique reference →Whisking butter and flour over low heat to create a stable emulsion.
Creates a rich, creamy sauce with a thick and smooth texture.
Pasta al Burro (Rome, Italy): Forms the creamy base of the iconic butter sauce
Beurre Blanc (Nantes, France): Adapted version with shallots and vinegar
Gravy (American South): Used as thickening agent for pan sauces
Primary Reaction
emulsification
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.