Unlock the secret to velvety sauces and rich gravies with the classic French technique of making Beurre Manié! This simple yet transformative recipe combines just two ingredients—unsalted butter and all-purpose flour—to create a magical thickening agent that elevates your culinary creations. In just 10 minutes, you can master this essential skill used by great chefs around the world. Ready to impress your dinner guests with restaurant-quality dishes? Dive into our easy-to-follow recipe and discover how to add that professional touch to your cooking!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: French
Serves: 1 cup
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup all-purpose flour
Instructions
- Ensure the butter is at room temperature and softened, but not melted. This allows for easy mixing and smooth incorporation with the flour.
- In a clean, medium-sized mixing bowl, place the softened unsalted butter. Use a sturdy spatula or wooden spoon to begin working the butter until it becomes creamy and smooth.
- Gradually add the all-purpose flour to the softened butter, mixing thoroughly after each addition. Use gentle folding and pressing motions to combine the ingredients completely.
- Continue mixing until the butter and flour are fully integrated, creating a uniform paste-like consistency. The texture should be smooth and free of any lumps.
- Once combined, use a spatula to shape the beurre manié into a compact ball or log shape, which makes it easier to store and use in sauces or gravies.
- If not using immediately, wrap the beurre manié tightly in plastic wrap and store in the refrigerator. It can be kept for up to one week.
- When ready to use, cut small pieces of the beurre manié and whisk into hot liquids to thicken sauces, stews, or gravies without creating lumps.
Tips
- Butter Temperature Matters: Ensure your butter is at room temperature and softened, but not melted. This is crucial for achieving a smooth and lump-free mixture.
- Mixing Technique: Use a sturdy spatula or wooden spoon to cream the butter first before gradually adding the flour. This helps to incorporate air and maintain a light texture.
- Gentle Folding: When adding the flour, use gentle folding and pressing motions to combine the ingredients. This prevents overworking the dough, which can lead to a denser texture.
- Storage Savvy: If you're not using the Beurre Manié immediately, wrap it tightly in plastic wrap and refrigerate. It stays fresh for up to a week, ready to enhance your dishes whenever needed.
- Perfect Portions: When ready to use, cut small pieces of the Beurre Manié and whisk them into hot liquids. This ensures a smooth thickening process without any lumps.
- Experiment with Flavors: Feel free to add herbs or spices to the butter before mixing in the flour for an extra flavor boost. This can personalize your Beurre Manié to complement specific dishes!
Nutrition Facts
Calories: 814kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 182mg
