Beurre manié

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

Prep Time5 mins
Total Time5 mins
Keyword: Ingredient


  • Glass bowl
  • Sturdy fork
  • Parchment paper
  • 1-quart freezer bag


  • 1 cup unsalted butter, room temperature : 2 sticks : 16 tablespoons
  • 1 cup unbleached all-purpose flour


  • 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

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Dwight Phelps

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