Beurre Manié (Kneaded Butter)

Ingredients

• 100 grams butter
• 75 grams flour

Instructions

1. Work the flour and butter together into a smooth paste in the proportions given (75 grams flour per 100 grams butter). This beurre manié (kneaded butter) is used for rapid liaisons (thickening) in sauces such as matelotes (wine-based fish stews).
2. When a sauce is thickened with beurre manié, it must not boil any more than possible, as it risks developing an unpleasant taste of raw flour.