beurre manié

(redirected from Beurre manie)

beurre ma•nié

(ˈbɜr mɑnˈyeɪ)

flour and butter kneaded together, added to sauces as a thickener.
[1935–40; < French: literally, kneaded butter]
References in periodicals archive ?
To turn any meat and vegetable mixture into a pleasing stew or savory pie filling, it's handy to know a little trick the French call beurre manie, which means "kneaded butter." Simply knead together equal amounts of butter and all-purpose flour and store the mixture in the fridge.
You can also use a beurre manie. This method is easier than making a roux, but the chances for lumpy gravy increase exponentially using this method.
QI'm not familiar with all the French terms for things and I often hear about a beurre manie? A Beurre manie is a paste made up with butter and flour, which is used for thickening things such as sauces, stews and soups.
Bring to a simmer and add 20g of beurre manie (10g butter, 10g flour mixed to a paste in advance) little at a time, whisking all the time.
Mash the butter and flour together to a paste (this is called a beurre manie).
Gradually whisk in the beurre manie, until the gravy is glossy and thickened.
You can also add a little beurre manie - equal quantities of butter and flour mixed to a paste and added to sauce in small pieces until it's the right thickness
If the sauce is not thick enough, a small amount of beurre manie can be added, (equal quantities of soft butter and flour are kneaded together to form a soft dough, which can be kept in the refrigerator - this is added to the boiling liquid in small amounts but you must keep turning the sauce to avoid any lumps forming).
USING a beurre manie. To thicken a soup quickly and easily, mix together equal amounts of butter and plain flour to a thick paste.
Bring the wine back to the boil and whisk in the softened butter and flour paste, known as Beurre Manie, a tiny piece at a time so that it thickens the sauce.
A A beurre manie is a paste made from flour and butter beaten together.