We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Cooking

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What is Beurre Manié?

Mary McMahon
By
Updated: May 16, 2024
Views: 18,752
Share

Beurre manié is a paste made from flour and butter which is used as a sauce thickener. As the name suggests, it comes from the French culinary tradition, although beurre manié can be used in food from other nations as well. Sauces and stews are both thickened with the assistance of beurre manié, which should not be confused with roux. The paste is usually made in small amounts at the time of use.

In French, beurre manié means “kneaded butter.” The paste is made by working usually equal parts of butter and flour together so that the butter completely encases each grain of flour. When the beurre manié is added to a sauce or stew, the butter melts, releasing the flour and promoting thickening. Using beurre manié will eliminate clumping, since the flour is not added in a solid mass.

Because beurre manié is not cooked before use, it can add an undesired raw, floury flavor. For this reason, the sauce or stew is always cooked after the addition of the beurre manié, to neutralize the flavor. It also tends to be used in small amounts, so that the flour does not become overwhelming in the dish it is used in. For cooks who are just starting to learn how to use beurre manié, it is better to err on the side of caution and use less, rather than more.

Many cooks are familiar with roux, another thickening compound made from butter and flour. The two thickeners are actually very different, because roux is cooked before it is used. Frequently, roux acts as the base of a sauce, rather than a later addition. Finally, because of the browning process which occurs while roux is made, roux is used more in brown and colored sauces. Not all roux is brown, however. Lightly cooked roux will be almost white, and it will lend little in terms of flavor to the sauce it is used in, although it will act as a thickener.

It can be useful to know how to make roux, however, since it is very easy and it will transform dishes in which it is used. To make roux, measure out one tablespoon of butter into a pan on medium heat. Allow the butter to melt completely before adding one tablespoon of flour, and whisk the two together thoroughly. As the flour is whisked in, the roux will start to bubble and turn brown. Next, cream or milk can be added. The roux will made the sauce thick, and it will lend a mild tan color. Roux can also be made with other fats, such as lard.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon115170 — On Sep 30, 2010

Did you thoroughly mix the flour and butter? if there were spots of flour that didn't get coated with butter I can see it clumping.

By delandjean — On Jan 05, 2009

When I add beurre manie to thicken cream of broccoli soup the flour gets lumpy. What am I doing wrong?

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
Share
https://www.delightedcooking.com/what-is-beurre-manie.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.