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 butter zinc, and copper (table). Peanut butter is a moderate source (10–19% DV) of thiamin, iron, and potassium (table). Both crunchy/chunky and smooth peanut butter are sources of saturated (primarily palmitic acid, 21% of total fat) and monounsaturated fats, mainly oleic acid as 47% of total fat, and polyunsaturated fat (28% of total fat), primarily as linoleic acid). For people with a peanut allergy, peanut butter can cause a variety of possible allergic reactions, including life-threatening anaphylaxis. This potential effect has led to banning peanut butter, among other common foods, in some schools. Peanut butter is included as an ingredient in