Beurre ManiéCourse: Thickening AgentCuisine: FrenchDifficulty: Easy
Beurre Manié ( Pronounced Burr Mar-nyay ) is an uncooked roux used for thickening sauces, stews and soups. Whereas a roux is cooked in the pan before any liquid is added, Beurre Manié is added in the raw state allowing the butter to melt and the flour to distribute evenly to produce a smooth silky thickening agent just before serving.
50 g Butter Softened
50 g Plain Flour
- Knead the softened butter with the flour using either your hands or a wooden spoon, whichever way you must make sure that both ingredients are fully combined producing a paste-like texture.
- If you are making more than you need, place the kneaded butter on a piece of clingfilm, and mould it into a cylindrical shape.
Wrap it at both ends and place it in the freezer to harden up.
When the Beurre manié is firm enough, using a warmed knife, cut it into usable portions.
Rewrap the portions separately and place them back into the freezer for future use.
With this recipe, if you cut it into 4 equal sizes you are going to have approx 2 Tbsp( Give or take a gram or 2) portions as and when you need it.