Beurre mainé
Ingredients
30g butter
30g flour
Directions
Beurre manié (pronounced “man-yay”), or “kneaded butter” in French, is an uncooked “dough”consisting of equal parts of soft butter and flour used to thicken sauces, stews, soups and gravies. As the flour particles are coated with butter, the flour does not create lumps when added to a warm or hot liquid giving you an effortless and silky smooth finish.
Beurre manié should not be confused with a “roux” which is also a thickener made of equal parts of butter and flour, but which is cooked before use and usually forms the base of a sauce rather than a later addition. Be sure to cook your sauce, stew, soup or gravy for a while after adding the Beurre Manié so that you do not pick up a taste of uncooked flour.
In a bowl, using a wooden spoon, simply work the flour into the softened butter until extremely well incorporated. Cover with cling film and refrigerate until needed.
Tip: Make larger quantities and freeze in small ice trays ready to use when required.
Ingredients
30g butter
30g flour
Directions
Beurre manié (pronounced “man-yay”), or “kneaded butter” in French, is an uncooked “dough”consisting of equal parts of soft butter and flour used to thicken sauces, stews, soups and gravies. As the flour particles are coated with butter, the flour does not create lumps when added to a warm or hot liquid giving you an effortless and silky smooth finish.
Beurre manié should not be confused with a “roux” which is also a thickener made of equal parts of butter and flour, but which is cooked before use and usually forms the base of a sauce rather than a later addition. Be sure to cook your sauce, stew, soup or gravy for a while after adding the Beurre Manié so that you do not pick up a taste of uncooked flour.
In a bowl, using a wooden spoon, simply work the flour into the softened butter until extremely well incorporated. Cover with cling film and refrigerate until needed.
Tip: Make larger quantities and freeze in small ice trays ready to use when required.
Ingredients
30g butter
30g flour
Directions
Beurre manié (pronounced “man-yay”), or “kneaded butter” in French, is an uncooked “dough”consisting of equal parts of soft butter and flour used to thicken sauces, stews, soups and gravies. As the flour particles are coated with butter, the flour does not create lumps when added to a warm or hot liquid giving you an effortless and silky smooth finish.
Beurre manié should not be confused with a “roux” which is also a thickener made of equal parts of butter and flour, but which is cooked before use and usually forms the base of a sauce rather than a later addition. Be sure to cook your sauce, stew, soup or gravy for a while after adding the Beurre Manié so that you do not pick up a taste of uncooked flour.
In a bowl, using a wooden spoon, simply work the flour into the softened butter until extremely well incorporated. Cover with cling film and refrigerate until needed.
Tip: Make larger quantities and freeze in small ice trays ready to use when required.
Ingredients
30g butter
30g flour
Directions
Beurre manié (pronounced “man-yay”), or “kneaded butter” in French, is an uncooked “dough”consisting of equal parts of soft butter and flour used to thicken sauces, stews, soups and gravies. As the flour particles are coated with butter, the flour does not create lumps when added to a warm or hot liquid giving you an effortless and silky smooth finish.
Beurre manié should not be confused with a “roux” which is also a thickener made of equal parts of butter and flour, but which is cooked before use and usually forms the base of a sauce rather than a later addition. Be sure to cook your sauce, stew, soup or gravy for a while after adding the Beurre Manié so that you do not pick up a taste of uncooked flour.
In a bowl, using a wooden spoon, simply work the flour into the softened butter until extremely well incorporated. Cover with cling film and refrigerate until needed.
Tip: Make larger quantities and freeze in small ice trays ready to use when required.
