Flour butter

Flour butter

Flour butter ( French : Beurre manié ) is used to thicken light sauces and soups by binding the liquid. It is also used for sauces that are prepared à la minute and require binding.

For preparation, wheat flour and softened butter are kneaded in equal parts and usually formed into a roll that can be stored in the refrigerator. If necessary, stir a piece of the cold flour butter into the hot liquid or let it melt on the cooking ingredients.

The flour butter can also be frozen for better durability.

See also : basic sauce