Beurre Manié

If you’re a fan of rich, creamy sauces, you may be familiar with the French culinary technique known as beurre manié. This simple mixture of butter and flour is an easy way to thicken sauces and soups, and it’s a staple in many classic French dishes.

What is beurre manié?

Beurre manié (pronounced “bur mah-nyay”) is a mixture of equal parts flour and butter that is used to thicken sauces and soups. The name itself is French, and it translates to “kneaded butter.” This refers to the process of working the butter and flour together by hand until it forms a smooth paste.

Making beurre manié is simple. Start with equal parts butter and flour. The butter should be softened to room temperature, so it’s easy to work with. Cut the butter into small pieces and place it in a bowl. Add an equal amount of flour and use your fingers to work the two together until you have a smooth paste.

Once you have your beurre manié, you can use it right away or refrigerate it for later use. If you refrigerate it, be sure to bring it back to room temperature before using it.

Using beurre manié

Beurre manié is a versatile ingredient that can be used to thicken a wide variety of sauces and soups. To use it, simply add small pieces of the mixture to your sauce or soup and whisk until it’s fully incorporated. The heat of the liquid will melt the butter and the flour will thicken the sauce. It is important to add small amounts of beurre manié at a time and let it cook slightly before adding more. Unlike other thickeners, beurre manié needs to cook slightly before its thickening effect starts. So add a small amount, cook it for a minute or so, check the sauce consistency and then add more if needed.

Beurre manié is a great alternative to using cornstarch or tapioca to thicken sauces. It’s not only good for sauces but it can also be used to thicken soups and stews.