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beurre manié
kneaded butter or thickening a sauce
Beurre manié is made by kneading equal parts butter and flour together into a dough, often flavoured with herbs, and used to thicken soups and sauces.
Unlike a roux, beurre manié isn’t cooked first, but added to a warm liquid as a thickening agent just before serving, making the butter melt and the flour become evenly distributed, to produce a silky sauce.
Text © Dana Facaros
Image by Alec Vuijlsteke