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
Saturated fat and cardiovascular disease the current guidelines on fat consumption. Indeed, Nita Forouhi, one of the coauthors of the meta-analysis, stated to the BBC that headlines proclaiming that "butter is back" are "an oversimplification, we never said that" and noted that the study was not able to distinguish between the differing effects of reducing saturated fat intake depending on what foods were used in substitute. "While that research is going on I don't think we should just go changing everything. It's too premature to give the public the impression that they have a licence, based on this preliminary research, which is exciting but not