Beurre manié (French "kneaded butter") is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles …

Oct 18, 2023 · Beurre manié is a paste made from equal parts volume of softened butter and flour that is then used to thicken soups, stews, or sauces. The word is French for “kneaded butter.” It is very …

Mar 25, 2020 · Simply prepare a beurre manié, French for "kneaded butter." It's similar to a roux in that its basic ingredients are just flour and butter but beurre manié isn't cooked. Instead, softened butter …

Jun 7, 2024 · Beurre manié is one of the best ways to thicken a sauce or a soup, period. This fancy-sounding mixture—it means kneaded butter in French—is incredibly simple to make and equally …

Jun 24, 2025 · Beurre manié, a simple yet indispensable culinary tool, often remains shrouded in mystery for home cooks. But this unassuming paste of butter and flour is a secret weapon in the …

English Translation of “MANIE” | The official Collins French-English Dictionary online. Over 100,000 English translations of French words and phrases.

Nov 14, 2012 · Beurre manié is a French cooking term meaning "kneaded butter."

May 2, 2025 · Beurre manié is a delightful culinary technique that elevates sauces, soups, and gravies to new dimensions. This French term, which literally means “kneaded butter,” is a beautiful blend of …

Feb 28, 2023 · Beurre Manié is a simple recipe of butter and flour and is used to thicken sauce and gravy imparting a velvetiness to your finished dish.

Sep 22, 2022 · Beurre manié is a French butter and flour thickener that consists of equal parts softened butter and flour. This flour and butter mixture is the best way to thicken stew and soup and is very …