Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Beurre manie along with all the Beurre manie containing recipes presented on this site, with 0 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Beurre manie recipes added to this site.

These recipes, all contain Beurre manie as a major wild food ingredient.

Beurre manié literally means 'kneaded butter' in French. This is a paste made by softening butter and mixing-in an equal (or lesser) weight of flour until you have a smooth paste. Once mixed together the mixture can be used immediately, or it can be placed on clingfilm and rolled into a cylinder which is set in the refrigerator.

Essentially this is a pre-made roux (a roux is butter melted in a pan to which flour is aded). In this case just cut a piece off the beurre manié, melt in a pan and you have an instant roux. As with all flour roux, make sure you cook for a few minutes, stirring constantly, as this cooks out the raw flavour of the flour. At this point whisk in wine or sauce to make a sauce base.