Definition of beurre manié in English:

beurre manié

noun

mass noun
  • A mixture of flour and butter used for thickening sauces or soups.

    • ‘The sauce must come to a simmer before the beurre manié will start to thicken the liquid.’
    • ‘When all of the beurre manié is incorporated, bring the sauce to a near boil and simmer for three minutes.’
    • ‘Continue to add a teaspoon at a time of the beurre manié, consistently whisking, until the gravy is the desired consistency.’
    • ‘Browned flour and beurre manié are explained on the other side of this sheet.’
    • ‘To make beurre manié mash together 2 tablespoons of room temperature unsalted butter with 2 tablespoons of flour until a paste.’
    • ‘If necessary, thicken the sauce with small amounts of beurre manié until it reaches desired consistency.’
    • ‘To make the beurre manié, cream the butter with a fork.’
    • ‘Do not let the sauce boil or the beurre manié will separate out.’
    • ‘It's best to mix it with fat first, either by making a roux or beurre manié, or by flouring and frying stew meat before adding a liquid to the pot.’
    • ‘Lift the hare joints out of the casserole with a slotted spoon and add teaspoons of the beurre manié to the hot liquid in the casserole, bring to the boil and stir until thickened.’
    • ‘When all the beurre manié has been incorporated, return the chicken together with the shallots and mushrooms.’
    • ‘The advantage of beurre manié compared with roux is that the sauce can be brought to the boil again.’
    • ‘Meanwhile, make a beurre manié by using a fork to incorporate the flour into the butter in a small bowl.’
    • ‘Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly.’
    • ‘Bring the sauce to the boil and whisk in the beurre manié little by little until the sauce reaches the consistency of double cream.’

Origin

French, literally ‘worked butter’.

Pronunciation

beurre manié

/bəː ˈmanjeɪ//bœʀ manje/