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 d'Ardenne be of at least 82% butterfat and butyric acid. Beurre d'Ardenne Beurre d'Ardenne is a type of cow's milk Butter made in the Ardennes of Belgium. As a traditional product of the area it received Belgian appellation d'origine by Royal decree in 1984, and received European "PDO" status in 1996. The areas where it is produced are within Wallonia and include the provinces of Luxembourg, Namur and Liège. To qualify, production must take place entirely in those areas, from milking of the cows, through to churning and, final maturation of the butter, and may be made by churning milk, cream