241 Beurre Manié

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This butter is used as a quick thickening for sauces such as that used in a Matelote; it is made by mixing butter and flour to a smooth paste in the proportions of 75 g ( oz) flour per 100 g ( oz) butter.

Sauces thickened with Beurre Manié should not boil as such if it can be avoided; there is the risk of a disagreeable taste of raw flour developing in the finished sauce.