Beurre manié Beurre manié 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
Peanut flour butter can be used in baking, cooking and desserts. Defatted peanut flour is very low in fat, saturated fat and cholesterol according to https://nutritiondata.self.com. It is also a good source of dietary fiber, thiamin, folate, potassium and zinc, and a very good source of protein, niacin, magnesium, phosphorus, copper and manganese. Note that as a processed food, the following values vary significantly depending on the exact product. Peanut flour Peanut flour is made from crushed, fully or partly defatted peanuts. Peanut flour, depending on the quantity of fat removed, is highly protein-dense, providing up to per . Culinary professionals use