Beurre mani© (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre mani© is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
Beurre mani© should not be confused with roux, which is also a thickener made of equal parts of butter and flour, but which is cooked before use.
about 50 g (2 oz) 4 tablespoons
25 g (1 oz) 2 Tbs Butter
25 g (1 oz) 4 Tbs Flour
1. Combine the butter and flour together, beating until they are thoroughly blended.
2. Break off small pieces and roll into individual balls. The balls should be added, a little at a time, to whatever mixture is being thickened.
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