Beurre Manié
Beurre manié (French for "kneaded butter") is a paste of soft butter and flour, usually in equal weights, used to thicken soups, stews and sauces at the last minute. Small pieces are whisked into a simmering liquid, where the butter melts and releases the flour gradually so it thickens without forming lumps.
How it works
Flour dumped straight into hot liquid clumps. The outside of each clump swells into a gel that seals off dry flour inside.
In beurre manié, every particle of flour is coated in butter. When a piece hits simmering liquid, the butter melts slowly and frees the flour a little at a time. Each starch granule hydrates separately, swells and thickens through starch gelatinization, which completes near the boil, around 90–95 °C / 195–203 °F.
Ratio and amounts
The classic ratio is 1:1 by weight: for example, 30 g butter and 30 g flour.
| Desired thickness | Per 250 ml (1 cup) liquid |
|---|---|
| Light (thin gravy, soup) | 1 tbsp butter + 1 tbsp flour |
| Medium (sauce) | 1½–2 tbsp each |
| Thick | 2–3 tbsp each |
Add it gradually: you can always add more, but you can't take it out.
How to use it
- Soften butter at room temperature until spreadable, about 18–21 °C / 65–70 °F.
- Mash it with an equal weight of all-purpose flour using a fork, or knead with fingertips, until smooth.
- Bring your sauce or stew to a gentle simmer.
- Whisk in a pea- to marble-sized piece at a time, letting each dissolve before adding the next.
- Simmer at least 2–3 minutes after the last addition to cook out the raw flour flavour.
Beurre manié vs other thickeners
- Roux: cooked first, nuttier flavour, best when you plan thickening from the start.
- Slurry: starch mixed with cold liquid; cornstarch gives a glossier, clearer finish and no butter.
- Liaison: egg yolk and cream; enriches more than it thickens.
Beurre manié shines for last-minute fixes, like a coq au vin or beef stew that's a little thin at the end. The butter also adds a rich, glossy finish.
Common mistakes
- Using cold, hard butter: it won't coat the flour evenly. Let it soften first.
- Adding it to a cold sauce: the flour won't gelatinize until the sauce simmers.
- Adding too much at once: the sauce can overshoot and turn gluey.
- Serving too soon: gives a pasty, floury taste.
For a gluten-free version, use sweet rice flour or a 1:1 gluten-free flour blend.
Questions
What is the difference between beurre manié and roux?
A roux is cooked before liquid is added and thickens from the start. Beurre manié is uncooked and stirred in at the end, so it's ideal for adjusting a sauce that turned out too thin.
How much beurre manié do I need?
Start with about 1 tbsp butter and 1 tbsp flour (roughly 15 g butter and 8–10 g flour) per 250 ml (1 cup) of liquid for a light thickening. Add more in small pieces if needed.
Does beurre manié taste floury?
Only if it isn't cooked long enough. Simmer the sauce for at least 2–3 minutes after the last addition to cook out the raw flour taste.
Can you store beurre manié?
Yes. Roll it into a log, wrap well and refrigerate for up to 2 weeks or freeze for up to 3 months. Slice off pieces as needed.