France

Beurre Manié

Name: Beurre Manié
Yield: 6 servings
Cuisine: France cuisine
Ingredients: (60 g) softened butter 0.3 cup; (30 g) all-purpose flour 0.3 cup

Beurre manié, meaning "kneaded butter", is a paste made from equal volumes of butter and flour.

6 servings · Easy

Beurre manié is equal parts soft butter and flour, worked between your fingers into a smooth paste and never cooked. It lets a cook rescue a thin pan sauce or thicken a potage at the table without starting a second pan, which is why every French kitchen keeps a little on hand. Stirring it in with a splash of cold water matters, or it arrives as lumps instead of thickening anything.

Ingredients

(60 g) softened butter0.3 cup
(30 g) all-purpose flour0.3 cup

Directions

1
Combine the butter and flour in a mixing bowl.
2
Use your hands or a small utensil such as a fork/spoon to knead the flour into the butter until fully and evenly incorporated.
3
Use immediately or store as indicated in the notes.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.