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A paste prepared with equal quantities of flour and butter that are kneaded together. It is used as a thickener that can be stirred into a hot sauce or soup. Unlike a roux in which the flour and butter are cooked first before adding hot liquid to create a sauce, beurre manié is not cooked first and is added to the sauce or soup at the end of the cooking time in order to adjust the thickness. The beurre manié is added in small increments to the sauce or soup so that it can be well incorporated before adding more to achieve the desired consistency. Unused beurre manié can be stored in a covered dish or jar for up to two weeks in the refrigerator.
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Beurre Manié term - Related Content |
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| Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and ... |
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| This classic butter sauce pairs nicely with fish, shellfish, asparagus, and poached eggs. |
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