Cookbook:Beurre Manié
| Beurre Manié | |
|---|---|
 | |
| Yield | ⅓ cup (90 g) |
| Time | 5 minutes |
| Difficulty | |
Nutrition Facts | ||
|---|---|---|
| 6 servings per recipe | ||
| Serving size | 1 tablespoon (15 g) | |
| Amount per serving Calories |
88 | |
| % Daily Value* | ||
| Total Fat 7.7g | 10% | |
| Saturated Fat 4.9g | 25% | |
| Trans Fat 0.1g | ||
| Cholesterol 20mg | 7% | |
| Sodium 61mg | 3% | |
| Total Carbohydrates 4g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Total Sugars 0g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 0.6g | 1% | |
| Vitamin D 0mcg | 0% | |
| Calcium 3mg | 0% | |
| Iron 0.1mg | 1% | |
| Potassium 8mg | 0% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Beurre manié, meaning "kneaded butter", is a paste made from equal volumes of butter and flour. It acts a thickener for soups and sauces.[1]
Ingredients
- ¼ cup (60 g) softened butter
- ¼ cup (30 g) all-purpose flour
Equipment
Procedure
- Combine the butter and flour in a mixing bowl.
- Use your hands or a small utensil such as a fork/spoon to knead the flour into the butter until fully and evenly incorporated.
- Use immediately or store as indicated in the notes.
Notes, tips, and variations
- To use it to thicken soups and sauces, whisk 2 tablespoons of the beurre manié into soups or sauces, then simmer until thickened.
- To freeze the beurre manié for long-term storage, portion it out into small balls (e.g. tablespoonfuls) and freeze until solid on a baking sheet. Transfer to an airtight ziplock bag, and store in the freezer for up to 3 months. Defrost completely before using.
References
- ↑ "Make French Beurre Manié to Thicken Soups and Sauces". The Spruce Eats. Retrieved 2024-11-29.