Panade is a puree like consistency which can be used in both savoury and sweet dishes It is used as a thickener to:
- bind other food ingredients together, such as ground meat or fish;
- thicken sauces;
- adds volume, enhances flavours.
A panade is made from a liquid such as milk, stock or just water, combined with a thickening agent like butter, egg yolk or a starch item, depending on what you are making.
Picture below is a rustic French regional stew from Calais thickened with the use of stock, beer and water and bread coated with mustard.
Nadine
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