a paste of equal parts flour and softened butter, used to thicken sauces.
French for ‘kneaded butter', beurre manié is a paste of flour and softened butter, usually in equal parts, used to thicken sauces and stews.
A paste of flour and softened butter, used to thicken soups and sauces.
A thickening agent for sauces where equal amounts of soft butter and cake flour are mixed to a paste and gradually added to a hot liquid. Sauces, soups and stews are often thickened this way. Use a wire whisk to ensure a smooth end result.
A mixture of flour and butter worked into a paste, either with your fingers or a spoon. 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 manie‚ is used in situations where only a small quantity is needed.
French for kneaded butter, it is a paste made of softened butter and flour, usually in equal parts, that is used to thicken sauces.
Similar to a Roux, this paste is made with equal quantities of flour and butter kneaded together to be used as a thickener that is whisked into sauces, soups, and stews. Unlike Roux, it is not cooked until it is added to the sauce.