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.
Ingredients
- 1 tbsp Butter (room temperature)
- 1 tbsp Flour
Instructions
- Put the room temperature butter and the flour in a small mixing bowl. Using a fork, work the flour and the butter together until they form a smooth paste.
- Add to the sauce or the stew that needs to be thickened. Add in small increments so that you do not over thicken the sauce. Let the sauce come to a simmer before adding more Beurre manié.