What is Beurre manié?
Beurre manié is a method used in French cooking to thicken a sauce or soup. It has equal parts flour and whole butter kneaded together. It's a good alternative to roux, which uses clarified butter instead of whole butter. When mixed with the sauce or soup, the butter melts and separates from the flour particles which in turn, thickens the liquid. Preferred by professional and home cooks, it gives the final product a lustrous, velvety texture without a single clump.
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