Beurre manié (Flour and Butter Paste)

Beurre Manié (Flour and Butter Paste)

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Beurre mani (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 mani is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre mani 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.
Calories: 310


  • 2 Tbs Butter
  • 4 Tbs Flour


  • Combine the butter and flour together, beating until they are thoroughly blended.
  • 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.


makes about 50 g (2 oz) 4 tablespoons
Calories: 310 kcal
Carbohydrates: 23 g
Protein: 3 g
Fat: 23g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 201 mg
Potassium: 39 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 700 IU
Calcium: 11 mg
Iron: 1 mg
Cuisine French
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