beurre manié

[ bur mahn-yey; French bœr ma-nyey ]

noun

, French Cooking.

1. butterpaste.

Word History and Origins

Origin of beurre manié¹

1935–40; < French: literally, kneaded butter

Example Sentences

What sets instant flour apart from all-purpose is that it disperses easily and can be sprinkled in as-is to a liquid to help thicken it without needing to make a roux, beurre manie or slurry.

From Washington Post

To use, whisk some of the beurre manie into the pot and simmer for a few minutes until thickened.

From Washington Post

One advantage it has over beurre manie is that it’s easier to make in that you don’t have to travel back in time to take butter out of the fridge to let it soften.

From Washington Post

One advantage it has over beurre manie is that it’s easier to make in that you don’t have to travel back in time to take butter out of the fridge to let it soften.

From Seattle Times

To use, whisk some of the beurre manie into the pot and simmer for a few minutes until thickened.

From Seattle Times