Beurre manié

Beurre manié (lit. 'kneaded butter') is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces.[1] By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.[2]

Beurre manié is similar to, but should not be confused with, a roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour but is cooked before use.[3]

A sauce to which beurre manié is added should be cooked long enough so it does not taste of uncooked flour.[4] Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service.

See also

References

  1. ^ Rolland, Jacques L.; Sherman, Carol (2006). The food encyclopedia: over 8,000 ingredients, tools, techniques, and people. Toronto, Ont: Robert Rose. p. 80. ISBN 978-0-7788-0150-4.
  2. ^ Gisslen, Wayne (2003). Professional Cooking. New York, NY: John Wiley & Sons, Inc. pp. 135, 138. ISBN 0-471-39711-3.
  3. ^ Kaine, T. P. "Sauces, French and Continental Cuisine, Introduction".
  4. ^ Escoffier, Auguste (1969). The Escoffier Cook Book. New York: Crown Publishers, Inc (published 1975). p. 56. ISBN 0517506629.


This article is issued from Wikipedia. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.