Beurre manié

Flour Butter (French: beurre manie ) is used to thicken sauces and soups bright by binding the liquid. It is also used for sauces, the á la minute cooking and need a bond.

Preparation: Wheat flour and soft butter are equally kneaded together and usually formed into a roll that can be stored in the refrigerator. If necessary, a piece of cold butter flour into the hot liquid is stirred.

For better durability, you can also freeze this flour butter.

See also: Basic Sauce

• Sauce