Beurre Manié

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Beurre manié is an uncooked thickening agent of butter and flour. It is mainly used to thicken (and to adjust the thickness of) sauces.


  • pound butter
  • 4 tablespoons flour


  1. Cream together butter and flour, always using equal amounts. Put this paste into a small jar. Cover and refrigerate or freeze, depending upon how quickly it will be used. Substitute this paste for water-and-flour mixtures in recipes.
  2. If this paste is to be frozen it is best to freeze it in tablespoon amounts since it is not possible to measure it when frozen.