Beurre Manie (Sauce Thickener)
Beurre Manie is a recipe for a thick French sauce made of flour and butter. This type of sauce is used in small amounts to add flavor, thickness, and smoothness to other sauces and braised dishes. The name of the sauce translates to "kneaded butter." Beurre Manie is typically quickly heated to remove the raw flour taste. There won't be any lumps in the sauce because when the flour and butter are mixed together, the individual flour particles are coated with butter and separate from each other. When a ball is added to hot liquid, the butter melts, and the flour particles gradually dissolve in the liquid thickening it.
Unsalted Butter
7 tbsp
All-purpose Flour
1 cup
To prepare Beurre Manie, mix the butter and flour until it forms a smooth dough.
Roll the dough into small balls.
Place the prepared balls of Beurre Manie on a board or plate, freeze them. Then transfer the balls to a convenient container and store them in the freezer for up to 3 months. A very convenient way to thicken any sauce or gravy!
© Наталья Лиханова
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