Soups & Stews > Soup & Stew Thickeners > Traditional Thickeners > Flour Slurry

Brown Butter Flour Slurry

Enhance the flavor and texture of your soups and stews with a brown butter flour slurry. This technique adds a nutty richness and a deeper, more complex flavor profile.

Prep Time
8 minutes
Cook Time
5 minutes
Servings
Variable (enough to thicken a medium-sized pot of soup or stew)
Ingredients
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour
  • 1/4 cup Cold Broth or Water

Browning the Butter

In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a light golden brown and has a nutty aroma. Be careful not to burn the butter.

Creating the Slurry

Remove the saucepan from the heat. Immediately whisk in the flour, ensuring there are no lumps. The mixture will form a paste. Gradually whisk in the cold broth or water until the slurry is smooth and pourable.

Adding to the Soup or Stew

Bring your soup or stew to a gentle simmer. Slowly pour the brown butter flour slurry into the simmering liquid, stirring constantly. Continue to stir as the liquid thickens. This usually takes about 3-5 minutes. The brown butter will add a rich, nutty flavor and a slightly darker color to your soup or stew.

Adjusting Thickness

If the soup or stew is not thick enough, add a little more slurry (prepared fresh each time) until the desired consistency is reached. Remember to simmer for a few minutes to cook out the flour taste.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information for brown butter flour slurry alone is minimal and insignificant as it is used in small quantities to thicken larger recipes. The final nutritional value will depend on the soup or stew to which it is added. It will have slightly more fat and calories than a standard flour slurry due to the butter.

Other Considerations for Nutrition

This method adds significantly more fat and calories compared to a regular flour slurry. Use in moderation if you are watching your fat intake.

← Basic Flour Slurry Classic Roux: The Foundation of Thick, Rich Soups and Stews →

FAQ

  • Can I use salted butter?

    Yes, but reduce the amount of salt you add to the soup or stew accordingly. Using unsalted butter gives you more control over the final salt level.
  • What if my butter burns?

    If the butter burns, discard it and start again. Burnt butter will have a bitter taste and will ruin the flavor of your slurry.
  • Can I use this slurry for any soup or stew?

    This slurry works particularly well with soups and stews that benefit from a rich, nutty flavor, such as mushroom soup, beef stew, or creamy vegetable soups.
  • What is the liquid to use in the slurry, broth or water?

    The best choice would be broth that complements the flavours of the soup or stew you're thickening, but in a pinch water can be used.