|Beurre manié (pronounced burr monn-YAY) is French for “kneaded butter.” It’s a paste made of softened butter and flour that is used to thicken sauces, soups, stews and ragouts.
Next time you have to thicken a sauce, use beurre manié instead of cornstarch or arrowroot. It adds delicious butter flavor without the “gloppiness” you can get with other thickeners.
Just blend equal parts of softened butter and flour in a small bowl with a fork, and add to the dish. If you frequently have need for a thickener, you can make a batch of beurre manié rolled into balls the size of a quarter, and keep them in the freezer.
Roux, pronounced rue, uses the same ingredients and proportions, whisked in pan over heat. The benefit is that the butter doesn’t have to be at room temperature so you don’t need to plan ahead. Roux is the French word for tan, which is the color the butter and flour mix becomes when cooked.
Thicken sauces, soups and stews with roux
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