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.
1# Butter (Room Temp)
- 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.