Beurre manié

Ingredients for 1 servings:

• 1 part butter, soft
• 1 part/s Flour, Type 405 Instant

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Basic recipe – flour butter – for thickening sauces

Sift flour and mix with equal parts butter until well combined and blend until a homogeneous mixture is formed. Directions: Add the cold beurre manié in small flakes to the hot liquid while stirring. As the fat melts, the flour particles are gradually released, absorbed into the liquid and thickened. Although the fat contained in the mixture largely prevents lumps from forming, stir well anyway! Beurre manié thickens quickly, so measure out carefully. Simmer for a few minutes to cook off the flour taste. If necessary, pass the sauce through a fine sieve before serving. Use less flour to thicken dark sauces, as otherwise the sauce could become too light. Storing in the refrigerator: Roll up the beurre manié, wrap in foil, cut off a piece if necessary and reseal securely. Unlike roux, beurre manié is not suitable for à la minute preparations, as the undesirable flour taste only disappears after a few minutes of cooking.