Beurre mani recipe

Beurre Mani recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
The Beurre Mani� recipe is a classic French culinary technique used to thicken sauces and soups. It involves combining equal parts of flour and butter to create a smooth paste, which is then added to the cooking liquid. This simple yet versatile method adds richness and body to a variety of dishes.

Keywords: Beurre Mani�, French cuisine, sauce thickening, flour and butter paste, culinary technique.

Beurre mani recipe details

Beurre mani recipe, recipe Rating: 4.3
Number of votes:93 

Ingredients

250 g	butter
250 g	flour

Instructions

Knead butter with flour until well combined and smooth. Shape to small cherry-sized balls Place onto a tray with some distance in between the balls and freeze. When frozen and firm transfer the balls into a freezer bag and return into the freezer.

When required, use ever one ball for approximately 200 ml of your sauce and whisk in until melted and the sauce has thickened. Cook the sauce for several minutes to get rid of the taste of flour.

Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a