Beurre Manie is a thickener made of equal parts flour and soft, whole butter; Mix flour and butter together, then shape into small pea-sized balls and add to cooking sauce; Use to quickly thicken sauce at end of cooking process

Beurre Manie is a thickener made of equal parts flour and soft, whole butter; Mix flour and butter together, then shape into small pea-sized balls and add to cooking sauce; Use to quickly thicken sauce at end of cooking process

• A. Slurry
• B. Beurre Manie
• C. Roux
• D. Liaison

Answer: (B)

Beurre manié is a finishing thickener made by blending equal parts softened butter with flour and shaping it into small balls. When these balls are added to a hot sauce toward the end of cooking, they melt and release flour evenly, thickening the sauce quickly without a long simmer. This differs from a slurry, which uses starch whisked in cold liquid and poured in to thicken, or a roux, which is flour cooked in fat to form a base that's usually prepared earlier in the cooking. A liaison thickens with egg yolks and cream, not flour and butter. So the described technique clearly describes Beurre manié.

Beurre manié is a finishing thickener made by blending equal parts softened butter with flour and shaping it into small balls. When these balls are added to a hot sauce toward the end of cooking, they melt and release flour evenly, thickening the sauce quickly without a long simmer. This differs from a slurry, which uses starch whisked in cold liquid and poured in to thicken, or a roux, which is flour cooked in fat to form a base that's usually prepared earlier in the cooking. A liaison thickens with egg yolks and cream, not flour and butter. So the described technique clearly describes Beurre manié.