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