Means "kneaded butter"; it is a paste made of softened butter and flour used to thicken sauces.
Beurre manie is a paste made from well-blended equal parts of softened butter and flour. It is used as a thickening for sauces and stews.
A butter and flour mixture used as a thickening agent. Basically uncooked roux, beurre manie is better used to thicken sweets, custards, etc.
A sauce thickener of softened butter combined with an equal amount of flour. Small pieces can be stirred into broth to thicken.
a paste of butter and flour which is used to thicken sauces
It is a kneaded flour and butter mixture used for thickening and adding gloss to soups, stews and gravies.
French 'Kneaded butter' A paste made from equal parts of flour and butter, used to thicken soups, stews and sauces.
A mixture of equal parts raw butter and flour mixed together into a smooth paste.
A mixture of flour and butter kneaded to a smooth paste. This is then used in small quantities to adjust the thickness of sauces and stews. The sauce must then be boiled briefly to remove the starchy taste of the flour. For this reason, beurre mani‚ is used in situations where only a small quantity is needed.
thickener made by combining 2 tablespoons butter with 2 tablespoons all-purpose flour. Form into small balls. A thick, buttery paste will result. Beurre Manie is beaten into the cooking liquid of casseroles or soups of sauces that are too thin, or that are meant to be thickened after the cooking is almost complete.