Le Cordon Bleu

Beurre Manié

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
Beurre manié is an uncooked mixture of equal parts by weight of flour and butter. It is used for sauces with shorter cooking times and in particular in fish and seafood sauces.

Beurre manié is whisked into hot liquids, and the more that is added, the thicker the sauce. Because the flour is uncooked in a beurre manié, it is important to allow the sauce to boil or simmer for a few minutes after it has been incorporated. It should be tasted to ensure that the taste of the flour has been cooked out (120 g of beurre manié should thicken 1 liter of liquid).