Beurre Manié (French for “kneaded butter”) is made by mixing equals parts of softened butter and flour. This dough or paste is used to thicken sauces, soups and stews. Note that plant-based butter can also be used to make beurre manié—you may just have to use a bit more flour (3:2).
The flour and butter are kneaded together, either by hand or by using the back of a spoon. The kneading coats the grains of flour in the butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, which releases the flour particles and promotes thickening. Beurre manié is helpful in creating a smooth sauce as the flour is not added all at once, which means no lumps will form.
Unlike roux, beurre manié is not cooked before using. It is also added only at the end of cooking. For this reason, it will need to be cooked after it has been added to the sauce to cook out any raw flour taste.
Beurre manié should be added in small increments. The sauce also must be brought to a gentle boil, as it will not thicken otherwise. Add additional beurre manié, as needed, until you reach the desired thickness.
FAQs
Beurre Manié (French for “kneaded butter”) is made by mixing equals parts of softened butter and flour. This dough or paste is used to thicken sauces, soups and stews. Note that plant-based butter can also be used to make beurre manié—you may just have to use a bit more flour (3:2).
What is the difference between a beurre manie and a roux? ›
The most important difference between a beurre manie and a roux is that the latter is cooked and added at the beginning of the process, while the former isn't cooked and is added at the end.
How much beurre manié to use? ›
When using beurre manié, only whisk in a small amount at a time. You don't want to add too much. If your sauce or soup is not thick enough, add a little more until it reaches the consistency you want.
What is kneaded butter in French? ›
Beurre manié (French "kneaded butter") is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces.
How does beurre manié work? ›
When the beurre manié is whisked into a hot or warm liquid, the butter melts, which releases the flour particles and promotes thickening.
What is the difference between beurre manié and bain marie? ›
(d) Beurre Manié and Bain-marie
It is added to a hot liquid in small pieces and whisked until it has melted and thickened the sauce. Bain-marie is a method of cooking or heating food by placing a container of food in a larger, shallow pan of hot water.
Is Beurre Manie used in hollandaise? ›
It's a great tool for rescuing Béchamel, Hollandaise, or any of the other French mother sauces, but the uses for Beurre Manié are really only limited by your imagination. Your Alfredo, clam chowder, shrimp scampi, sausage biscuits and gravy, and remoulade are about to look a whole lot more sophisticated.
What are the 3 main types of roux? ›
Types of Roux: There are three main types of roux: white, blond, and brown. Each type offers a distinct flavor profile and complements specific culinary creations.
What is an uncooked roux called? ›
It's called “Beurre Manie”. It's an uncooked roux.
What are the five main sauces? ›
The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices.
Wrap the butter and flour paste tightly in parchment paper or cling wrap and store in the refrigerator for up to 1 week or freeze for up to 3 months. You may divide the Beurre Manié into small portions (as photographed below) and keep these smaller pieces in an air-tight container in the refrigerator or freezer.
What is it called when you finish a sauce with butter in French? ›
Monter au Beurre is a French term used to describe the process of adding or whisking in whole, cold butter into a sauce or puree at the end of the cooking process. This process, which is usually done off the heat, adds shine, flavor and richness.
What is the French law for butter? ›
While most countries use about 80% butterfat in their butter, French law requires at least 82% butterfat. It might not sound like much, but this 2% difference actually has a a huge impact on texture and taste.
What is melted butter and flour called? ›
A roux (pronounced 'roo') is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel).
What is the culinary term for melted butter in French? ›
Beurre monté (French pronunciation: [bœʁ mɔ̃te]) refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself, or to the method of making it.
What soups are thickened with roux beurre manié? ›
Cream soups are soups that are thickened with roux, beurre manié, liaison, or other added thickening agents,plus milk and/or cream. They are similar to velouté and béchamel sauces—in fact, they may be made by diluting and flavoring either of these two leading sauces.
