A mixture of flour and butter used for thickening sauces or soups.
- The sauce must come to a simmer before the beurre manié will start to thicken the liquid.
- Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly.
- The advantage of beurre manié compared with roux is that the sauce can be brought to the boil again.
French, literally 'worked butter'.
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