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
Beurre monté of "beurre monté". The "beurre monté" must then be held warm, but under or else it will break. Beurre monté Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. "Beurre monté" may refer either to the melted butter sauce itself, or to the method of making it. Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At , butter normally breaks down into its components parts. But in a "beurre monté", the butter is heated in such a way