Beurre manié: Difference between revisions

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Beurre manié (French "kneaded butter") is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.^[1]

Beurre manié is similar to, but should not be confused with, a roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour but is cooked before use.^[2]

Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service.

References

^ Gisslen, Wayne (2003). Professional Cooking. New York, NY: John Wiley & Sons, Inc. pp. 135, 138. ISBN 0-471-39711-3.
^ Kaine, T. P. "Sauces, French and Continental Cuisine, Introduction".

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[1] Gisslen, Wayne (2003). Professional Cooking. New York, NY: John Wiley & Sons, Inc. pp. 135, 138. ISBN 0-471-39711-3.

[2] Kaine, T. P. "Sauces, French and Continental Cuisine, Introduction".

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+{{Short description|Thickening agent}}
-'''Beurre manié''' (French "kneaded butter") is a [[dough]], consisting of equal parts of soft [[butter]] and [[flour]], used to [[thickening|thicken]] [[soup]]s and [[sauce]]s. By [[kneading]] the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
+[[File:Beurre manié.jpg|thumbnail|Beurre manié]]
+'''Beurre manié''' (French "kneaded butter") is a [[Paste (food)|paste]], consisting of equal parts by volume of soft [[butter]] and [[flour]], used to [[thickening|thicken]] [[soup]]s and [[sauce]]s. By [[kneading]] the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.<ref>{{cite book | last=Gisslen | first=Wayne | year=2003 | title=Professional Cooking | publisher=John Wiley & Sons, Inc. | location=New York, NY | isbn=0-471-39711-3 | pages= 135, 138 }}</ref>
-Beurre manié should not be confused with [[roux]], which is also a thickener made of equal parts of butter and flour, but which is cooked before use.
+Beurre manié is similar to, but should not be confused with, a [[roux]], which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour but is cooked before use.<ref>{{cite web |url=http://faculty.etsu.edu/odonnell/2011summer/engl3130/student_work/sauces_french_continental_cuisine.htm |title=Sauces, French and Continental Cuisine, Introduction |last=Kaine |first=T. P.}}</ref>
+Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service.
-To quote master Chef Roy Rix on the subject of Beurre manié "It's chemistry fuckwit!"
+==See also==
+{{Portal|Food}}
+{{div col|colwidth=30em}}
+*[[Roux]]
+*[[Starch]]
+*[[Thickening agent]]
+*[[Corn starch]]
+*[[Arrowroot]]
+*[[Waxy maize]]
+*[[Bread crumbs]]
+*[[Starch gelatinization]]
+{{div col end}}
+==References==
+<references/>
+{{DEFAULTSORT:Beurre Manie}}
 [[Category:Edible thickening agents]]
-{{ingredient-stub}}
+{{ingredient-stub}}
-[[de:Mehlbutter]]
-[[fr:Beurre manié]]