How to Make Beurre Manié at Home: The Ultimate Sauce Thickener
Beurre manié, the French term for “kneaded butter,” is a simple yet magical mix of flour and butter that thickens sauces, soups, and stews with elegance. Unlike a roux, it’s not cooked beforehand, making it the perfect last-minute sauce thickener when you need to rescue a watery gravy or enrich a stew.
- Servings: 2
Source: Michel Dumas
Ingredients
- of unsalted butter, softened to room temperature
- of all-purpose flour