Beurre Manie

Beurre Manié

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Beurre Manié
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Beurre Manié

Recipe by GeeDeeCourse: Thickening AgentCuisine: FrenchDifficulty: Easy
Servings

4

portions
Prep time

10

minutes
Cooling time

1

hour 
Calories

135

kcal
Total time

1

hour 

10

minutes

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. 

Ingredients

  • 50 g Butter Softened

  • 50 g Plain Flour

Directions

  • 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.

Recipe Video