Beurre manié a finishing step for sauces, imparting a smooth, shiny texture prior to service. 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
Apple butter cored for apple sauces but not for apple butter, allowing it to have a much stronger apple taste. The two also differ in cooking time; apple sauce just needs to be cooked until the apples are soft enough to be pureed, while apple butter needs to be cooked until the apples brown, break down and thicken. As a result of its long cooking time, apple butter is a much darker, caramel brown color, while apple sauce is usually a lighter golden color. Apple sauce has a more liquid consistency while apple butter is thicker and is more spreadable. In various