Definitions for "Beurre Mani"
Keywords:  butter, kneaded, flour, stews, whisk
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.