Beurre Manié for Gravy
Creator @cookingwithshereen demonstrates how to make a classic French beurre manié, a simple paste of cold butter and flour, to perfectly thicken sauces and gravies without any lumps.
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Creator @cookingwithshereen demonstrates how to make a classic French beurre manié, a simple paste of cold butter and flour, to perfectly thicken sauces and gravies without any lumps.
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In a small bowl, combine the cold unsalted butter and all-purpose flour.
Using a fork, knead and mash the butter into the flour until a thick paste is formed.
Add the beurre manié paste to your simmering gravy or sauce over medium heat.
Whisk constantly until the paste is fully incorporated and the gravy has thickened to your desired consistency.
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