BBC navigation


Thickening gravy using beurre manié

Thickening gravy using beurre manié

Beurre manié is a paste made from flour and softened butter. It's used to thicken gravy and stews

-Press together equal quantities of butter and flour in a small bowl, using your hands.

-Add a little of the beurre manié to the pan and whisk well.

-Continue to whisk until the sauce has the desired consistency, adding more beurre manié if necessary.

See recipe in full

Roast beef and Yorkshire pudding Roast beef and Yorkshire pudding

By Mike Robinson

Skill level


Equipment you will need for this technique

  • Small bowl
  • Saucepan
  • Whisk

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.