Beurre Manié

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.


Anonymous said...

Hi Laurie! I don't believe I've heard of Beurre manie before. What a neat thing! First of all, how long can you keep this in your fridge before you have to toss it? Second, can you use regular all-purpose flour instead of pastry flour? Finally, about how much would you use to thicken a pot of soup (lg. pot)?

Hope you have a great week!

Laurie said...

Hi Karen!

Hope you had a wonderful Thanksgiving and are feeling well!

I don't always use pastry flour, so yes you can use all-purpose flour as well. As far as how long it keeps in the fridge, up to two weeks is fine. It will keep well in a covered container or a freezer bag in the butter compartment. But just so you know, this kneeded paste of butter and flour never freezes to an icy consitancy so you can also quick freeze them in ice trays then pop them into frezer bags and use them any time without having a bad effect on your soup. I would make sure it is at room temperature before adding it to a sauce though.

As for amounts..start out with 1 Tbsp. at a time and stir until well incorporated, waiting for a few minutes in between till you achieve the desired thickness. If you have other thickening ingrediants in your soup like potatoes you won't have to add as much beurre manie. :)

Hope that helps!