Beurre manié

A paste made of soft butter mixed with flour in equal proportions. The French term translates to “kneaded butter.” Beurre manié is used to thicken a hot liquid, such as a sauce, by whisking it in, then bringing the mixture to a boil. A beurre manié works in the same way as a roux except that here the thickening agent is added to the liquid and, with a roux, the liquid is added to the mixture of flour and fat. Also, a roux is cooked before use as a thickening agent, and a beurre manié is not.