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 have never ever made a good pot roast. I had even given up trying, but my son bought a pot roast to cook. I dreaded having to try this unsuccessful past. I looked at your wonderful recipe, to find I can make a pot roast with huge success. It has always been my favorite as long as someone else made it, but now it is my favorite because I now know how to make it. I LOVE IT, yum yum
Thank you,
Vivian
Excellent!
I now keep a batch of this on hand! So delish!
Will gluten free flour work?
no
Excellent thank you chef
Ironically, I had already put my roast in the slow cooker when what popped up on my FB feed? Your pot roast recipe. Well, it was too late for the roast part but I still watched the entire video and saw this recipe for thickening and I’m so glad I did. What a great method!! Will use this from here on out. Thank you!!
The gravy in my pot roast thickened perfectly and had a lovely silkiness to it. I had never heard of mixing butter and flour to thicken but of course it is absolutely delicious and no lumps!!! Thank you chef Parisi!
Easy, and works great to thicken gravy.
I love ya Billy, the reason why I said that is because
You ‘ve help me out a lot
With the way I cook. I would like to come to your neck of the world . Just to see you work and RELAX RELAX RELAX…….
Friday over and out
This is new to me. If cream has already been added, and beurre-manie is then added, how do you avoid a raw flour taste? Simmering? Approx. how long?
I enjoy your website and recipes!
10-15 mins
I use this all the time, game changer! Love it
thanks for giving it a shot!!