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Nutrition Facts
Serving Size 1 balls 21g Recipe makes 4 balls)
Calories 127
Calories from Fat 102		(80%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 1mg		0%
Potassium 11mg		0%
Total Carbohydrate 5.7g		1%
	Dietary Fiber 0.2g	0%
	Sugars 0.0g
Protein 0.9g		1%
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Beurre Manié- French Sauce Thickener

Recipe #117333 | 10 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Caroline Cooks
Apr 15, 2005

Great little balls to have ready to throw into sauces, stews, or soups to thicken and enrich. I have not tried this with margarine; might work tho. IMO, the butter gives a richer taste. Keeps in a refrigerated jar for up to 3 weeks.

4 balls (change servings and units)

Ingredients

4 tablespoons all-purpose flour
4 tablespoons sweet unsalted butter

Directions

1
Blend well; roll into 4 balls.
2
Refrigerate separately on small plate to set; then, place in covered jar in frig. Easily multipled.

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Featured Reviews for This Recipe

From: Elainia

On Feb 10, 2008

OMG, this is PERFECT! I usually make up a butter and flour mix for roux, but this takes out that little extra bit of time it takes to mix it up, having them on hand in the fridge! I love it! Thank you!

1 person found this review helpful

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From: Linda's Busy Kitchen

On Aug 16, 2007

I have used these for a thickening agent in pan gravies/sauces for a long time... Adds a great sheen to the sauce too!

1 person found this review helpful

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From: Oatmeal3203

On Apr 17, 2005

Margarine should work fine as long as its fairly pure. Basically this stuff is chunks of uncooked roux, and the oil just helps the flour distribute well without clumping up. Make sure to leave time to let the raw flour flavor cook out after tossing in the buerre manie. For maximum thickening power from your starch, the liquid must reach a boil for a moment.

3 people found this review helpful

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From: Annacia

On Apr 2, 2007

I did roasted chicken tonight and used this to pull all of the juices together into a lovely sauce after skimming the fat. It worked nicely and tasted very good but to be honest it took all four balls to do the job. If you look at it from a heart healthy aspect I'm not sure that skimming off all of the fat you can and replacing it with butter is getting you any farther ahead. That said, if you aren't needing to deal with such problems this is grand stuff.

2 people found this review helpful

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