Image for Thickening gravy using beurre manié

Thickening gravy using beurre manié

Duration: 00:45

Beurre mani� 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 mani� to the pan and whisk well.
-Continue to whisk until the sauce has the desired consistency, adding more beurre mani� if necessary.

Available since: Fri 9 Jul 2010

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