Beurre Manié, French for "kneaded butter" is a dough consisting
of equal parts of butter and flour used to thicken soups and sauces.
By blending 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
I always have a crock of this on hand in the refridgerator as well as
stock in the freezer.
Beurre manié is the cousin to Ruex which is also equal parts
of flour and butter cooked on heat to which hot liquids are then added
to create a smooth sauce.
1 Stick unsalted butter
1/2 Cup pastry flour
Cut butter into chunks. Add to 1/2 cup flour and blend in food processor
or kneed by hand.