Chef at 15:34, 4 December 2016

2016-12-04T15:34:13Z

New page

{{#seo:
|title=Beurre manié: Cooking Wiki
|titlemode=replace
|keywords=#beurremania #flour #butter #dipsandsauces #roux #dough
|hashtagrev=12032020
|description=Beurre maniere (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces
}}


[[Image:Beurre manié.jpg|thumb|300px|right|Beurre manié]]

Our '''[[Beurre manié recipe|Beurre manié recipe is here]].'''

Beurre manière (French "kneaded butter") is a [[dough]], consisting of equal parts of soft [[butter]] and [[flour]], used to thicken soups and sauces. By kneading the [[flour]] and [[butter]] together, the flour particles are coated in butter. When the beurre manière is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.

Beurre manière should not be confused with [[roux]], which is also a thickener made of equal parts of butter and flour, but which is cooked before use.
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[[Category:Ingredients]]
[[Category:Dips and sauces]]

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Beurre manié - Revision history

Chef at 15:34, 4 December 2016