Beurre manié (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 manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
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Literally, handled butter. It is an equal mixture of soft butter and flour, used for thickening soups and sauces.
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