Beurre manié

Beurre manié (kneaded butter) is a paste-like mixture, made with a ratio of two parts butter to one part flour. It is sometimes also called an ‘uncooked roux’, the difference being that the butter is not melted as it is for a roux. Beurre manié is added to the hot cooking liquid in small lumps, and whisked evenly for quick thickening.