Beurre manié

Beurre manié is a French thickening paste made by kneading equal parts by weight of softened butter and flour together. Small pieces are whisked into a simmering liquid near the end of cooking to adjust its consistency. Unlike a roux, beurre manié is not cooked before it is added to the sauce.

How to prepare and use beurre manié

1. Soften the butter until pliable but not melted.
2. Work in an equal weight of flour until a smooth paste forms.
3. Pinch off small pieces and whisk them gradually into a simmering sauce or stew.
4. Allow the mixture to simmer long enough for the flour to cook and the sauce to thicken.
5. Adjust in small additions until the desired consistency is reached.

Common uses

Beurre manié is used to adjust the consistency of coq au vin, bœuf bourguignon, braising liquids and other sauces that need a final thickening. It is particularly useful when the sauce is already cooked and needs only a small adjustment.

Beurre manié versus roux

A roux is flour cooked with fat before liquid is added. Beurre manié is an uncooked flour-and-butter paste incorporated into a hot liquid. Both thicken sauces, but their timing and flavour differ.

Chef’s tip: Add a little at a time and maintain a gentle simmer. Too much beurre manié can make the sauce heavy or floury.