Beurre Manié

Chicken and mushrooms in a creamy lemon dijon sauce benefits from a Beurre Manié

Finishing Butters Finish First:  Beurre Manié  (pronounced burr mon-yay)

We combine flour and fat (usually butter) for a roux, to cook off the flour taste and work molecular magic on hearty gumbos, stews, and sauces.  Beurre manié (always butter) is a quick thickener used at the end of cooking. 

Keep this quick tip handy when your soup, sauce or fricassé is too thin, or your dish could use an extra velvety coating with the bonus flavor of Aux Délices des Bois compound butters.

Roux = begin

Beurre manié =  finish

How-to:  Simply mash together equal amounts of room temp butter and flour, and stir into the dish.