Beurre Manié

A raw paste of equal parts butter and flour used to thicken at the end of cooking.

When to use

Last‑minute thickening in one pot (braises, pan sauces, gravies) without making a separate roux.

Per 1 cup liquid: - By volume: 1 Tbsp flour + 1 Tbsp butter. - By weight (leaner): ~8 g flour + ~8 g butter.

Knead softened butter and flour until no dry spots remain.
Bring your sauce to a gentle simmer.
Best dispersion: whisk all the paste with ~¾–1 cup hot sauce in a bowl to make a smooth slurry.
Whisk the slurry back into the pot. Simmer 5–8 minutes to cook the flour.
Season to taste. Optionally finish off heat with a small knob of butter and a splash of acid.

Direct‑add option: add ½–1 tsp pieces while whisking; let each batch dissolve before the next.

Stop when the sauce lightly coats a spoon (nappe). It will thicken a bit as it cools to serving temp.

Lumps: Pre‑slurry; keep the pot at a gentle simmer, not a boil.
Floury taste: Simmer longer.
Greasy look: Skim any surface fat; avoid adding big blobs of paste; don’t hard‑boil after thickening.
Too thick: Whisk in hot stock.
Too thin: Add a small extra amount via slurry and simmer 3–5 minutes.

For storage, skip any finishing butter; add it after reheating. Reheat gently and whisk in a splash of hot stock to loosen before serving.