Beurre manié

Beurre manié (lit. 'kneaded butter') is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces.^[1] 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.^[2]

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.^[3]

A sauce to which beurre manié is added should be cooked long enough so it does not taste of uncooked flour.^[4] Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service.^{[citation needed]}