Beurre Manié Recipe

This easy-to-make classic beurre manié recipe comes together in minutes and is the perfect thickening agent for any sauces or soups. You will love how easy this is to prepare and how well it thickens up liquids.

Perfect consistency and viscosity in certain foods are very important, especially in the restaurant industry. If you’re interested in learning more about this, try my other two common thickening agents, slurry or roux.

 

What is Beurre Manié?

Beurre manié is a paste made from equal parts volume of softened butter and flour that is then used to thicken soups, stews, or sauces. The word is French for “kneaded butter.” It is very simple to make come together in minutes.

This is a great alternative to using roux and is incorporated similarly. I find that beurre manié is a better alternative if you usually use roux but find small dough balls in whatever it is you are trying to thicken. This can be used before or after the cream is added to your soup or sauce recipe.

Ingredients and Substitutions

• Butter – You will room temperature unsalted butter.
• Flour – All-purpose flour works perfectly.

How to Make Beurre Manié

Add softened butter and flour to a medium-sized bowl.

Mash the ingredients together using a fork, pasty knife, or spoon.

Switch to using your hands to knead the ingredients until the flour is incorporated.

Store or use.

Make-Ahead and Storage

Make-Ahead: You can make this several days ahead of time.

How to Store: this will last covered in the refrigerator for up to 1 month.

Recipes to Use It In

• Bechamel
• Mornay Sauce
• Loaded Chicken Nachos
• Velouté
• Clam Chowder