Cook with Beurre manié
As an Amazon Associate, Foodgeist earns from qualifying purchases.
I Am a Filipino Cookbook by Nicole Ponseca
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
$25◆ Buy on Amazon →
I Am a Filipino Cookbook by Nicole Ponseca
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
$25◆ Buy on Amazon →
A Woman's Place is in the Kitchen by Sohui Kim
Essential Korean cooking — foundations, banchan, kimchi, soups
$22◆ Buy on Amazon →
About
Beurre manié is a paste, consisting of equal parts by volume 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.
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
Wikidata
License
CC0
Source page
Imported
4/18/2026, 1:20:34 AM
Verification
Multi-layer verified