beurre manié

[ bur mahn-yey; French bœr ma-nyey ]

noun

French Cooking.

1. butterpaste.

Word History and Origins

Origin of beurre manié¹

1935–40; < French: literally, kneaded butter

Example Sentences

What sets instant flour apart from all-purpose is that it disperses easily and can be sprinkled in as-is to a liquid to help thicken it without needing to make a roux, beurre manie or slurry.

From Washington Post

One advantage it has over beurre manie is that it’s easier to make in that you don’t have to travel back in time to take butter out of the fridge to let it soften.

From Seattle Times

To use, whisk some of the beurre manie into the pot and simmer for a few minutes until thickened.

From Seattle Times

To compensate, or if you want a lighter gravy, you can use a small amount of beurre manié, or raw roux, which is a mixture of uncooked, softened butter and flour.

From Seattle Times

“So why don’t Chinese recipes call for beurre manie or roux for thickening, Mr. Anarchist?”

From Washington Post