Beurre Manié for Gravy
Beurre manié is a classical French thickening agent made from equal parts cold butter and flour worked into a smooth paste. It dissolves seamlessly into hot liquids to create silky, lump-free gravies and sauces.
Beurre manié is a classical French thickening agent made from equal parts cold butter and flour worked into a smooth paste. It dissolves seamlessly into hot liquids to create silky, lump-free gravies and sauces.
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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.
Beurre manié keeps refrigerated in an airtight container for up to 5 days. Use it directly from cold storage whisked into hot gravy.
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.
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.
Start with 1 tbsp of beurre manié per 1 cup of liquid. Add more in small pieces if you need a thicker consistency.
Cold butter prevents clumping when worked with flour. It also stays intact longer when whisked into hot liquid, thickening evenly.
Yes, but use less salt elsewhere in your gravy to compensate, as salted butter contains added sodium.
