What is Beurre Manié?

Beurre manié is equal parts of flour and butter kneaded together used to thicken sauces and soups.

The butter coats the flour particles and when you whisk the beurre manié into a hot or warm liquid, the butter méelts, releasing the flour particles without creating lumps.

Do not confuse beurre manié with roux which is usually cooked in butter before milk is gradually whisked in.

Here is a great video on how to make it!


Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.