Beurre Manié

Yield:     10 kg Beurre Manié/for 50 Liters

Ingredients:

5              Kg           Butter

5              Kg           Flour

Method of Preparation:

• Allow the butter to soften until pliable.
• Add the butter into the bowl of the mixer.
• Add the flour and work to a smooth paste at low speed until the mixture does not stick to the fingers or the bowl.
• Use immediately or wrap tightly and refrigerate. Unused beurre manié can be stored in a covered dish for up to one week in the refrigerator.

Note:

Beurre Manié is a paste prepared with equal quantities of flour and butter that are kneaded together. It is used as a thickener that can be stirred into a hot sauce or soup. Unlike a roux in which the flour and butter are cooked first before adding hot liquid to create a sauce, beurre manié is not cooked first and is added to the hot sauce or hot soup at the end of the cooking time in order to adjust the thickness.

The beurre manié is added in small increments to the hot sauce or soup so that it can be well incorporated before adding more to achieve the desired consistency.

Once all the beurre manié is added, allow to simmer for a minimum of 30 minutes.