Beurre Manié Recipe
Published January 30, 2023. This post may contain affiliate links. Please read my disclosure policy.
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.
Chef Notes + Tips
- Salted butter can be used in this recipe.
Recipes to Use It In
Beurre Manié Recipe
Ingredients
- 8 tablespoons room temperature unsalted butter
- 8 tablespoons all-purpose flour
Instructions
- 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.
I absolutely love.this Buerre Maine recipe it took my pot roast over the top!
So good!!
Yum, yum, yummy, yum yum!
So good!
I amost feel like I can cook!
Delishi!
MERCI Ffor a phenomenal pot roast!
I don’t understand, part of cooking a roux is to cook the flour taste out, you don’t do that here…. pretty important step right?
no
I thought the same thing. A lil explanation would have be nice but in the end u just use it as is I guess. From the reviews it seems to work fine uncooked.
This beurre manie recipe is perfect! It expertly thickened the pot roast pan broth. While I have struggled with making a roux, this thickener seems foolproof. Thanks Chef
Billy!
Fantastic!
So easy to make and it made the turkey gravy DELICIOUS!
Excellent!