Beurre manié is one of the great secrets of traditional French cooking. I’m always surprised that this technique isn’t more commonplace, due to it’s quick and easy preparation.
Meaning “kneaded butter”, beurre manié is used to thicken sauces and soups. Comparable to a roux, beurre manié is a mixture of equal parts flour and butter. However, unlike a roux, it is not cooked prior to using it.
To make beurre manié, add equal parts butter and flour to a mixing bowl. When making one batch, I typically use 1 cup butter and 1 cup flour, so I have plenty to store.
Knead ingredients together with your hands or using a fork. Make sure butter and flour are mixed thoroughly.
When using beurre manié, only whisk in a small amount at a time. You don’t want to add too much. If your sauce or soup is not thick enough, add a little more until it reaches the consistency you want.
If you don’t plan to use it in the upcoming week, beurre manié can be stored in the freezer for a couple of months.
I prefer to roll out the paste into a long tube, like I do with compound butter [LINK]. This way you can wrap it easily in saran wrap. Before using, you can slice off the exact amount you need per sauce.
You can also roll them into balls and store them in a tightly-sealed container in the freezer.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.