I made a shrimp bisque today. But it came out extremely thin like a weak broth as opposed to thick like a decent bisque should be.
I think the problem lies here:
Now, the recipe calls for the melting of 2 tbs of butter and then the adding of 2 tbs of flour. Then the addition of 1.5 cups of hot half-and-half in a light but steady stream. However. I think I used 3 tbs of butter.
Would this have caused it?
I do have another suspect — the onion.
The recipe calls for half a medium onion finely diced, sweated, and then blended to a purée. But I'm not sure what qualifies as a "medium" onion. I guess I should have researched that. Could the onion have been too large?
Could the stock have resulted too much. I simmered the shrimp shells and head in 4 cups of water but I don't think that it reduced like most stocks do. If anything it reduced by a few tablespoons.