Beurre Manie differs from roux, equal parts of soft butter and plain flour are mixed together to form a thick dough like paste. This can be added to stocks, soups and sauces to thicken. The flour has not been ‘cooked out’ with this method, so there is some debate about a lingering taste of raw, uncooked flour. We are not trying to impress the Michelin inspectors here, I advise Beurre Manie is used as a quick fix, no mess alternative.
What is… Beurre Manie?