What is Beurre Manié?
Beurre Manié is a sauce, soup and stew thickener added at the end of cooking. In French it literally means “handled butter”.
 
To make it, you need an equal amount of butter and unbleached all-purpose flour, kneading the two together to form some sort of a dough. In the video, I use 1/2 cup of each. If you want to make some ahead of time and freeze it, portion it into teaspoons. It’s the safe way to go as it’s a standard measure when added to sauces and soups.
 

Beurre Manié vs. Roux…

Although Beurre Manié and roux are both thickening agents and made with equal amounts, the stage of cooking and other components vary from one to another.
 
Beurre Manié is added to warm or hot liquids at the final stage of cooking. As the flour particles are coated with butter, when butter melts, it releases them which help to thicken without getting any lumps. It also gives a nice shiny and smooth texture to sauces which makes it visually appealing.
 
While roux seems pretty much the same, the flour and fat besides butter such as other oils, are cooked right at the beginning as a base for sauces, soups or stews. The length of cooking depends on the level of brownness for the recipe you’re making. There’s white, blond and brown roux. When I make my New Orleans Gumbo, I cook my roux for a while until it gets very dark brown.
 
Although roux is a good thickening method, I like to use Beurre Manié for my sauces especially as a finishing touch for thickness as well as appearance. After watching this video, you’ll be able to use this method as well…
Bon Appétit!
 
Here’s a couple recipes that I use this thickener in…
– Lamb Chops with Balsamic & Red Wine Reduction
– Duck Breast with Blood Orange Sauce
 
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