Beurre Manié for Gravy

Pro tips

• Use very cold unsalted butter straight from the refrigerator and work it quickly with flour to form a smooth paste before the butter softens.
• Whisk the beurre manié into simmering (not boiling) gravy in small marble-sized pieces to ensure even distribution and prevent lumps.
• Simmer for 1–2 minutes after adding to allow the flour to fully cook out and the gravy to reach its final thickness.
• For best results, add beurre manié gradually and taste as you go—you can always add more, but you cannot remove it.

Substitutions

• Cold butter + cornstarch → use equal parts by weight (cornstarch thickens faster, so use slightly less)
• Cold butter + arrowroot → substitute 1:1 (arrowroot creates a more glossy finish and works well with acidic gravies)

Storage & make-ahead

Beurre manié keeps refrigerated in an airtight container for up to 5 days. Use it directly from cold storage whisked into hot gravy.

What is the difference between beurre manié and a roux?

Beurre manié is uncooked cold butter and flour whisked into hot liquid at the end, while a roux is cooked flour and fat together first. Beurre manié is faster and prevents lumps.

Can I make beurre manié ahead of time?

Yes, prepare it up to 1 day ahead and refrigerate in an airtight container. It works best when still cold when added to hot gravy.

How much beurre manié do I need to thicken gravy?

Start with 1 tbsp of beurre manié per 1 cup of liquid. Add more in small pieces if you need a thicker consistency.

Why do I need to use cold butter?

Cold butter prevents clumping when worked with flour. It also stays intact longer when whisked into hot liquid, thickening evenly.

Can I use salted butter instead?

Yes, but use less salt elsewhere in your gravy to compensate, as salted butter contains added sodium.