Beurre manié, meaning “kneaded butter”, is a paste made from equal volumes of butter and flour. It acts a thickener for soups and sauces.
Ingredients
- ¼ cup (60 g) softened butter
- ¼ cup (30 g) all-purpose flour
Equipment
- Mixing bowl
Procedure
- Combine the butter and flour in a mixing bowl.
- Use your hands or a small utensil such as a fork/spoon to knead the flour into the butter until fully and evenly incorporated.
- Use immediately or store as indicated in the notes.
Notes, tips, and variations
- To use it to thicken soups and sauces, whisk 2 tablespoons of the beurre manié into soups or sauces, then simmer until thickened.
- To freeze the beurre manié for long-term storage, portion it out into small balls (e.g. tablespoonfuls) and freeze until solid on a baking sheet. Transfer to an airtight ziplock bag, and store in the freezer for up to 3 months. Defrost completely before using.