Pronunciation: [burr mahn-YAY]
French for "kneaded butter," beurre manié is a paste made of softened butter and flour (usually in equal parts) that is used to thicken sauces.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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