Cookbook:Beurre Manié

Beurre Manié
Yield	⅓ cup (90 g)
Time	5 minutes
Difficulty

Nutrition Facts
6 servings per recipe
Serving size	1 tablespoon (15 g)
Amount per serving Calories	88
% Daily Value*
Total Fat 7.7g		10%
Saturated Fat 4.9g		25%
Trans Fat 0.1g
Cholesterol 20mg		7%
Sodium 61mg		3%
Total Carbohydrates 4g		1%
Dietary Fiber 0.1g		0%
Total Sugars 0g
Includes 0g Added Sugars		0%
Protein 0.6g		1%
Vitamin D 0mcg		0%
Calcium 3mg		0%
Iron 0.1mg		1%
Potassium 8mg		0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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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

1. Combine the butter and flour in a mixing bowl.
2. Use your hands or a small utensil such as a fork/spoon to knead the flour into the butter until fully and evenly incorporated.
3. 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.