Beurre manié is a paste made by working together flour and butter with the back of a fork and is whisked into sauces and stews as a thickener. Unlike roux, which should be cooked with liquid for at least 30 minutes before it is served (to get rid of the flour taste), beurre manié should be whisked in at the last minute. Use one to two tablespoons of beurre manié to thicken a cup of liquid.
© 2002 James Peterson. All rights reserved.