Beurre Manie

Beurre Manie translates into kneaded butter.  It is very similar to a roux and may be used in all the same applications that call for a blonde roux, the difference is that a beurre manie is not cooked.  Take equal parts warm butter and flour, mix together until incorporated.  In this recipe I add sage, you can substitute any herbs that you would like.  I make large batches and store it in the refrigerator for later use. The freezer is also a good place to store it if you don’t see yourself using it in the near future.

Buerre Manie

4bnchs    Sage

1#           Butter (Room Temp)

1#           Flour

  • Rough chop the sage.
  • Place all ingredients into a mixing bowl and either mix by hand or with the paddle attachment on the Kitchen aid until a dough is achieved.

Remember, once added to a soup or sauce, it needs to cook for a short period of time to remove the flour taste.

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