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- Beurre_manié abstract "Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but which is cooked before use.Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service.".
- Beurre_manié thumbnail Beurre_manié.jpg?width=300.
- Beurre_manié wikiPageID "865191".
- Beurre_manié wikiPageLength "1879".
- Beurre_manié wikiPageOutDegree "17".
- Beurre_manié wikiPageRevisionID "618983834".
- Beurre_manié wikiPageWikiLink Arrowroot.
- Beurre_manié wikiPageWikiLink Bread_crumbs.
- Beurre_manié wikiPageWikiLink Butter.
- Beurre_manié wikiPageWikiLink Category:Edible_thickening_agents.
- Beurre_manié wikiPageWikiLink Corn_starch.
- Beurre_manié wikiPageWikiLink Dough.
- Beurre_manié wikiPageWikiLink Flour.
- Beurre_manié wikiPageWikiLink Kneading.
- Beurre_manié wikiPageWikiLink Roux.
- Beurre_manié wikiPageWikiLink Sauce.
- Beurre_manié wikiPageWikiLink Soup.
- Beurre_manié wikiPageWikiLink Starch.
- Beurre_manié wikiPageWikiLink Starch_gelatinization.
- Beurre_manié wikiPageWikiLink Thickening.
- Beurre_manié wikiPageWikiLink Thickening_agent.
- Beurre_manié wikiPageWikiLink Waxy_corn.
- Beurre_manié wikiPageWikiLink Waxy_maize.
- Beurre_manié wikiPageWikiLink File:Beurre_manié.jpg.
- Beurre_manié wikiPageWikiLinkText "Beurre manié".
- Beurre_manié wikiPageWikiLinkText "beurre manié".
- Beurre_manié hasPhotoCollection Beurre_manié.
- Beurre_manié wikiPageUsesTemplate Template:Colbegin.
- Beurre_manié wikiPageUsesTemplate Template:Colend.
- Beurre_manié wikiPageUsesTemplate Template:Ingredient-stub.
- Beurre_manié wikiPageUsesTemplate Template:Portal.
- Beurre_manié subject Category:Edible_thickening_agents.
- Beurre_manié comment "Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter.".
- Beurre_manié label "Beurre manié".
- Beurre_manié sameAs Melbolle.
- Beurre_manié sameAs Mehlbutter.
- Beurre_manié sameAs Βούτυρο_μανιέ.
- Beurre_manié sameAs Beurre_manié.
- Beurre_manié sameAs Beurre_manié.
- Beurre_manié sameAs Melbolle.
- Beurre_manié sameAs Beurre_manié.
- Beurre_manié sameAs m.03jpv7.
- Beurre_manié sameAs Q1418899.
- Beurre_manié sameAs Q1418899.
- Beurre_manié wasDerivedFrom Beurre_manié?oldid=618983834.
- Beurre_manié depiction Beurre_manié.jpg.
- Beurre_manié isPrimaryTopicOf Beurre_manié.