Beurre manié, the French term for “kneaded butter,” is a simple yet magical mix of flour and butter that thickens sauces, soups, and stews with elegance. Unlike a roux, it’s not cooked beforehand, making it the perfect last-minute sauce thickener when you need to rescue a watery gravy or enrich a stew.

In this post, you’ll discover an easy beurre manié recipe, tips for getting the texture just right, ideas for how to use it, and answers to the most common questions. If you’re wondering how to thicken a sauce naturally without cornstarch or cream, this is your go-to method.

What Is Beurre Manié?

Beurre manié (pronounced burr man-YAY) means “kneaded butter” in French. It’s a 1:1 ratio (by weight) of softened butter and all-purpose flour, mixed into a smooth paste. Unlike roux, which is cooked before use, beurre manié is raw and stirred directly into hot liquid to thicken it. The butter coats the flour, preventing lumps when added to a simmering sauce, giving it a silky finish.

Why Use Beurre Manié?

Here are the top reasons to use this simple French cooking technique:

No lumps – The flour is coated in butter, so it disperses evenly without clumping.
Fixes thin sauces fast – Add it at the end if your sauce is too runny.
Smooth, rich texture – It subtly enriches your sauce with a buttery finish.
Two basic ingredients – You already have them in your kitchen.

Ingredients for Easy Beurre Manié

50 g (3 ½ tbsp) of unsalted butter, softened to room temperature
50 g (about ⅓ cup + 1 tbsp) of all-purpose flour

The key is to use equal weights, not equal volumes. You can scale the recipe up or down depending on how much thickener you need.

Easy Beurre Manié Recipe (Step-by-Step)

1. Soften the butter

Let the butter sit at room temperature for about 30 minutes. It should be soft enough to press with your finger but not melted. In a rush? Cut it into small cubes to speed up the softening.

2. Combine with flour

Place the butter in a bowl and add the flour. Use your fingers or a fork to knead and mash the two together until you get a uniform, smooth paste. There should be no visible dry flour left.

3. Shape and store

You can roll the mixture into a ball or form small portions (like teaspoon-sized scoops or mini discs) for easier use. Some people use a melon baller or teaspoon measure to make small rounds.

How to Use Beurre Manié

Beurre manié is stirred into hot, simmering liquid at the end of cooking to thicken it.

Here’s how:

Bring your sauce or stew to a gentle simmer.
Add the beurre manié in small amounts.
Whisk constantly as it melts and thickens the sauce.
Let it cook for 3–4 minutes to remove the raw flour taste.

Pro tip: Add a little at a time. You can always add more if needed, but too much will make your sauce too thick.

Best Dishes to Thicken with Beurre Manié

Red wine sauce for steak or roast beef
Peppercorn or mushroom sauce
Coq au vin or chicken fricassée
Beef bourguignon
Creamy soups or veloutés
Seafood bisques or chowders
Blanquette de veau (veal stew)
Gravy for roast turkey or chicken pot pie filling

How to Store Beurre Manié

Good news: beurre manié keeps very well, so you can make it ahead and use as needed.

In the fridge: up to 1 week in an airtight container
In the freezer: roll into small balls or discs, freeze on a tray, then transfer to a zip bag. Store up to 3 months. You can add frozen portions directly to hot sauce—no need to thaw.

Substitutions and Variations

Gluten-free option: Use rice flour or a gluten-free flour blend. The thickening power is slightly different, so add gradually.
Vegan version: Use a plant-based butter alternative (avoid margarine with water content).
Flour alternatives: Avoid coarse or whole grain flours—they don’t dissolve smoothly. White spelt flour can be a good substitute.

Tips and Tricks for Success

Always measure by weight for accuracy.
Don’t melt the butter—it should be soft but solid.
Keep small portions frozen so you always have some on hand.
Whisk while adding to avoid clumps.
Let it cook for at least a minute after adding to get rid of the raw flour taste.

FAQ – Everything You Need to Know

What’s the difference between beurre manié and roux?

A roux is flour and butter cooked together and used at the beginning of a dish. Beurre manié is raw and stirred in at the end to fix or thicken a sauce quickly.

Can I use cornstarch instead of beurre manié?

Yes, but cornstarch thickens much faster and can result in a glossier, sometimes slimy texture. Beurre manié gives a more velvety and rich finish.

Will beurre manié affect the flavor of my dish?

Slightly. It adds a hint of buttery richness, but it won’t overpower the dish. It’s neutral and elegant.

Can I use it in cold sauces?

No. Beurre manié needs heat to melt the butter and cook the flour. It won’t work in cold or room temperature dishes.

How to Make Beurre Manié at Home: The Ultimate Sauce Thickener

Beurre manié, the French term for “kneaded butter,” is a simple yet magical mix of flour and butter that thickens sauces, soups, and stews with elegance. Unlike a roux, it’s not cooked beforehand, making it the perfect last-minute sauce thickener when you need to rescue a watery gravy or enrich a stew.

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Temps de préparation 5

Catégorie Sauce

Cuisine French

Portions 2 Portions

Calories 100 kcal

Ingrédients

50 g of unsalted butter, softened to room temperature
50 g of all-purpose flour

Instructions

Instructions to make the Beurre Manié

Combine softened butter and flour in a bowl.
Mix until smooth and fully incorporated.
Place into an airtight container and keep stored in the fridge.

Instructions to use the Beurre Manié

Add to the simmering sauce in small amounts, whisking constantly.
Cook for 3–4 minutes to activate the thickening and remove the flour taste.

Storage

Fridge: up to 1 week
Freezer: up to 3 months (portion in small rounds)

Notes