Beurre manié recipe: Difference between revisions
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This [[Butter|butter]] is used to thicken [[Sauces|sauces]] and [[Soups|soups]]. | |||
Use equal amounts of plain flour and butter to make up your desired quantity. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 542 | |TotalCalories = 542 | ||
|PortionCalories = | |PortionCalories = 55 | ||
|DatePublished=13th November 2013 | |DatePublished=13th November 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
|ImageComment = | |ImageComment = | ||
|Servings = | |Servings = 10 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 5 minutes | |TotalTime = 5 minutes | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Beurre | |Image = [[Image:Beurre manie recipe recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Cheese source must-have</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Easy to remember too</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 50g [[Butter|butter]] | | 50g [[Butter|butter]] | ||
| 50g [[Plain flour|plain flour]] | | 50g [[Plain flour|plain flour]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| [[Knead]] the [[Butter|butter]] into the [[Flour|flour]] until the ingredients are thoroughly mixed. | | [[Knead]] the [[Butter|butter]] into the [[Flour|flour]] until the ingredients are thoroughly mixed. | ||
| Wrap and [[Refrigerate|refrigerate]] until needed. | | Wrap and [[Refrigerate|refrigerate]] until needed. | ||
}} | }} | ||
===Chef's notes=== | |||
''This recipe makes 100g'' | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
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[[Category:Uncooked]] | [[Category:Uncooked]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/butter|#butter]] [[Special:Search/beurremaniarecipe|#beurremaniarecipe]] [[Special:Search/refrigerate|#refrigerate]] [[Special:Search/sauces|#sauces]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/soups|#soups]] [[Special:Search/knead|#knead]] [[Special:Search/flour|#flour]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 13:10, 7 May 2025
This butter is used to thicken sauces and soups.
Use equal amounts of plain flour and butter to make up your desired quantity.
| Beurre manié recipe | |
|---|---|
 |
| Servings: | 10 |
| Calories per serving: | 55 |
| Ready in: | 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 13th November 2013 |
|
Best recipe reviewCheese source must-have 4/5 Easy to remember too |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 50g butter
- 50g plain flour
Method
- Knead the butter into the flour until the ingredients are thoroughly mixed.
- Wrap and refrigerate until needed.
Chef's notes
This recipe makes 100g
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