Beurre Manié
Origin: French
Flour and butter in equal proportions worked together to a soft paste. This is used to thicken liquids or as a liaison.
Beurre manié is a paste made from flour and butter which is used as a sauce thickener. As the name suggests, it comes from the French culinary tradition, although beurre manié can be used in food from other nations as well.
Beurre manié is a paste made from flour and softened butter. It's used to thicken gravy and stews
-Press together equal quantities of butter and flour in a small bowl, using your hands.
-Add a little of the beurre manié to the pan and whisk well.
beurre manié = beurre manie = kneaded butter Pronunciation: BARE mahn-YAY Notes: This flour-butter mixture is used to correct overly thin sauces at the last minute.
Beurre Manié: A paste made by mixing equal quantities of butter and flour. It is stirred into stock or sauce at the end of the cooking to aid thickening.
Beurre noisette: A simple sauce made by cooking butter until it is brown and 'nutty' ...
Beurre manié
French for 'kneaded butter', beurre manié is a paste of flour and softened butter, usually in equal parts, used to thicken sauces and stews.
Bird's eye chillies ...
Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter.
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Beurre manié
An equal weight of butter and all-purpose flour which has been blended together to be used in soups or gravies. Works as a thickening agent which will not cause lumps when added to hot liquids like gravies or soups.
Bias-sliced ...
Beurre Manié - 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.
beurre blanc, sauce made with reduced white wine and butter; beurre composé, compound butter; beurre manié, butter, worked together with flour, for used as a thickener by sauciers; beurre noir, browned butter, seasoned and used as a sauce; ...
Stews may be thickened by reduction, but are more often thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour.
Liaison - a thickening or binding agent for soups, sauces, stuffings and so on. Examples are flour, beurre manié (see above), cornstarch, eggs, arrowroot, etc.
 See also: Flour, Beurre, Thicken, Sauce, Butter
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