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
Coffee flour and testing its compatibility in blending with sauces that taste good with meat. On the other hand, the Brandeis coffee flour has a milder taste, also described as nutty. Coffee flour Coffee flour is a gluten-free, coffee-derived flour, typically used for cooking and baking. The term "coffee flour" currently refers to two types of flour, distinguished by their core ingredient: either the fruit or the bean of the coffee plant. These two varieties are called coffee flour (made from the coffee cherry) and Brandeis coffee flour (made from green coffee beans). In comparison, coffee flour is darker in color and