How to Make Beurre Manié

Oh no! Did you make your stew or soup too thick? No worries—beurre manié, a thickening paste for use with stocks, sauces, and stews, is here to help. We'll walk you through exactly how to make this simple recipe, so you can fix up your recipe in no time.

Ingredients

  • Butter
  • Flour
1

Blend together equal parts butter and flour.

  1. Image titled Make Beurre Manié Step 1
    The butter should be softened at room temperature. There should always be slightly more butter than flour to keep the mixture soft enough.
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2

Heat up your stew, soup, or sauce.

  1. Image titled Make Beurre Manié Step 2
    Be sure that any liquid you're going to add the beurre manié to is bubbling hot. This is essential to cook the flour in the beurre manié. Once whisked in, the butter will release the flour and it can be cooked.
3

Whisk the beurre manié into the sauce or food.

  1. Image titled Make Beurre Manié Step 3
    It is best to add it in small amounts gradually. This way, you can see whether or not you need to add more to achieve the desired thickness.
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Warnings

  • Allow adequate cooking or the protein in the flour might not break down, leaving a pasty, dough-like texture to the sauce.
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Things You'll Need

  • Mixing bowl
  • Whisk
  • Cooking liquid

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About This Article

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. This article has been viewed 43,644 times.
22 votes - 95%
Co-authors: 3
Updated: June 9, 2022
Views: 43,644
Categories: Butter and Ghee
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