Beurre manié Kneaded butter
Beurre manié is French for kneaded butter. It is invaluable as a thickener for savory multicooker gravies and sauces. I consider it a post roux—meaning adding a roux near the end of the recipe, rather than creating the roux in the beginning.
Beurre manié
Equipment
- Glass bowl
- Sturdy fork
- Parchment paper
- 1-quart freezer bag
Ingredients
- 1 cup unsalted butter, room temperature : 2 sticks : 16 tablespoons
- 1 cup unbleached all-purpose flour
Instructions
- In glass bowl, with sturdy fork, thoroughly combine room temperature unsalted butter and unbleached all-purpose flour
- On parchment paper, evenly divide into 16 pieces. [I round the pieces into balls; just because.]
Post published 2020-03-18 : Post updated 2020-03-18
