---
comments: true
tags:
  - ingredient
---
# :butter: Beurre Manié

![Beurre Manié](../assets/images/beurre-manié.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 5 minutes |

## :scales: Ratio (Weight)

| :butter: butter | :ear_of_rice: all-purpose flour  |
|:---------------:|:--------------------------------:|
| 2               | 1                                |

## :salt: Ingredients

- :butter: some softened butter
- :ear_of_rice: some all-purpose flour

## :cooking: Cookware

- 1 fork

## :pencil: Instructions

### Step 1

Simply mix equal parts of softened butter and all-purpose flour together in a small bowl, and use your fingers or a fork
to form a smooth paste. Then roll teaspoon-size amounts of the paste into balls.

### Step 2

Note: You can also make large amounts of beurre manie in a food processor and store the balls in the freezer, bringing
them to room temperature before use.

### Step 3

When simmering a sauce, whisk in one ball at a time as needed. Allow the mixture to return to a boil, and cook for at
east 1 minute to thicken. If your sauce is not as thick as you'd like, add a bit more beurre manie. The butter-coated
flour particles will melt and quickly thicken the sauce as it simmers, and the additional butter will add a sleek
luster, similar to the effect of mounting a sauce with cold butter.

## :link: Source

- <https://www.saveur.com/article/Techniques/saveur-100-beurre-manie/>