Beurre manié (Flour and Butter Paste) recipe
information
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. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
Beurre manié should not be confused with roux, which is also a thickener made of equal parts of butter and flour, but which is cooked before use.
ingredients
25 g (1 oz) 2 Tbs Butter
25 g (1 oz) 4 Tbs Flour
25 g (1 oz) 4 Tbs Flour
method
1. Combine the butter and flour together, beating until they are thoroughly blended.
2. Break off small pieces and roll into individual balls. The balls should be added, a little at a time, to whatever mixture is being thickened.
2. Break off small pieces and roll into individual balls. The balls should be added, a little at a time, to whatever mixture is being thickened.
serving amount
about 50 g (2 oz) 4 tablespoons
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
