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 noisette reach a toasty hazelnut colour, the pan is removed from the heat. "Beurre noisette" may be used in its liquid state or cooled to a solid form. It has a nutty flavour and is particularly included in the batters for "madeleines" and "financiers". If "beurre noisette" is not mixed after preparation but separated into the firm (protein) and liquid (fat) components, the latter is the type of clarified butter known as "ghee" in South Asia and "samna" in the Middle East countries. Beurre noisette Beurre noisette (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used