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Beurre Manié any tips?
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Mrs_pbradley936
Posts: 14,571 Forumite
I usually use a roux when cooking but would like to try with Beurre Manié any tips? When you make it do you rub the fat into the flour as if starting to make shortcrust pastry?
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To make beurre manie: work together 1 tablespoon butter and 1 tablespoon flour until well blended. Add to the sauce, and cook, stirring constantly, for 1 minute, or until sauce is thickened. Beurre manie may be prepared in advance in larger quantity, and wrapped in wax paper or placed in a plastic box. It will keep at least two weeks in refrigerator. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 02-13-1995 Recipe By : Fernande Garvin - "The Art Of French From: Dan Klepach Date: 06-10-95 (159) Fido: CookingNow debtfree except for the mortgage!0
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Hi Mrs Pbradley
I use 4 oz of flour and 4oz of butter. Mix them together well and then roll it into a sausage shape. Keep it wrapped (I use tin foil) in the fridge and just slice off small pieces when you need them. Only add to very hot liquid and stir continuously until the sauce is thickend. It can also be frozen in small portions.
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