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beurre manié

kneaded butter or thickening a sauce

Beurre manié.

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.

Cheese and dairy

Text © Dana Facaros

Image by Alec Vuijlsteke