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'.
For editors and proofreaders
Line breaks: beurre manié
What do you find interesting about this word or phrase?
Comments that don't adhere to our Community Guidelines may be moderated or removed.