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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Beurre manié

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, beurre manié means: A paste of softened butter and flour kneaded together and added to thicken liquids.

In Turkish: çiğ un ve tereyağı karışımı

How it is used

Unlike roux, the butter-flour paste is not cooked before it is added.

Example sentences

  1. The cook added beurre manié to thicken the stew.

    The paste supplies flour dispersed in fat as a thickener.

  2. Prepare the beurre manié separately from the sauce.

    The thickening mixture is assembled before incorporation.

Common collocations

  • thicken with beurre manié
  • butter-flour paste
  • rouxA mixture of equal amounts of fat, usually butter, and flour cooked together and used to thicken sauces and soups.
  • simmerTo cook food gently in liquid kept just below boiling point, so that only small bubbles rise slowly to the surface.

More terms: Ingredients, Stocks & Sauces

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