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Beurre manié is simply a thickening paste for use with stocks, sauces, stews, etc., or as directed by your recipe. Here is how to make it.
Ingredients
- Butter
- Flour
Steps
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1Blend together almost equal parts of room temperature softened flour and butter. There should always be slightly more butter than flour to keep the mixture soft enough.
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2Be sure that any liquid you're going to add the beurre manié to is bubbling hot. This is essential to cook the flour in the beurre manié. Once whisked in, the butter will release the flour and it can be cooked.
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3Whisk the beurre manié into the sauce or other food requiring thickening. It is best to add it in small amounts gradually, so that you can see whether or not you need to add more to achieve the desired thickness.
Warnings
- Allow adequate cooking or the protein in the flour might not break down, leaving a pasty, dough-like texture to the sauce.Thanks!
Things You'll Need
- Mixing bowl
- Whisk
- Cooking liquid
