Beurre manié definitions
| Word backwards | errueb éinam |
|---|---|
| Part of speech | Beurre manié is a noun. |
| Syllabic division | beur-re ma-nié |
| Plural | The plural of the word "beurre manié" is "beurres maniés." |
| Total letters | 11 |
| Vogais (4) | e,u,a,i |
| Consonants (4) | b,r,m,n |
Beurre manié is a classic French culinary technique used to thicken sauces and soups. This method involves mixing equal parts of softened butter and flour to create a smooth paste, which is then whisked into a hot liquid to thicken it. The name "beurre manié" translates to "kneaded butter" in French, highlighting the process of working the butter and flour together until well combined.
Preparation
To make beurre manié, start by allowing the butter to soften at room temperature. Then, mix together equal amounts of softened butter and all-purpose flour until a smooth paste forms. This can be done by hand or with a fork. The beurre manié is then ready to be used as a thickening agent in a variety of recipes.
Usage
When incorporating beurre manié into a sauce or soup, it is important to whisk it in gradually to prevent lumps from forming. The mixture should be added towards the end of the cooking process and allowed to simmer for a few minutes to cook off the raw flour flavor. This technique results in a velvety smooth texture and a rich consistency.
Benefits
One of the main advantages of using beurre manié as a thickener is that it does not require additional cooking time to thicken the sauce, unlike a traditional roux. This makes it a quick and easy way to adjust the consistency of a dish without altering the flavor profile. Additionally, the butter in beurre manié adds a luxurious richness to the final product.
Overall, beurre manié is a versatile and handy technique to have in your culinary repertoire. Whether you are looking to thicken a gravy, sauce, or soup, this simple mixture of butter and flour can elevate your dishes with its smooth texture and delicious flavor.
Beurre manié Examples
- She thickened the sauce by adding a beurre manié made of equal parts flour and butter.
- The beurre manié helped create a creamy consistency in the soup.
- To thicken the gravy, the chef used a beurre manié instead of cornstarch.
- Adding a beurre manié at the end of cooking is a classic technique to improve texture.
- The beurre manié was the secret ingredient that made the stew extra rich.
- Instead of using a roux, she opted for a beurre manié to thicken the sauce.
- The velvety texture of the sauce was thanks to the beurre manié incorporated by the chef.
- A beurre manié made of whole wheat flour added a nutty flavor to the dish.
- Using a beurre manié allowed the chef to adjust the thickness of the sauce easily.
- The beurre manié was the finishing touch that elevated the dish to a new level.