OMG, this is PERFECT! I usually make up a butter and flour mix for roux, but this takes out that little extra bit of time it takes to mix it up, having them on hand in the fridge! I love it! Thank you!
I have used these for a thickening agent in pan gravies/sauces for a long time... Adds a great sheen to the sauce too!
These are very handy to have in the fridge. I love the ease of just pulling it out to add to a sauce.Thanks for sharing the idea Caroline!
I did roasted chicken tonight and used this to pull all of the juices together into a lovely sauce after skimming the fat. It worked nicely and tasted very good but to be honest it took all four balls to do the job. If you look at it from a heart healthy aspect I'm not sure that skimming off all of the fat you can and replacing it with butter is getting you any farther ahead. That said, if you aren't needing to deal with such problems this is grand stuff.
Margarine should work fine as long as its fairly pure. Basically this stuff is chunks of uncooked roux, and the oil just helps the flour distribute well without clumping up. Make sure to leave time to let the raw flour flavor cook out after tossing in the buerre manie. For maximum thickening power from your starch, the liquid must reach a boil for a moment.