[DOC] [TLE] Beurre mani - Wikipedia [PAR]  [DOC] [TLE] Beurre mani - Wikipedia [PAR] Beurre mani (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. [DOC] [TLE] Beurre Manie | SAVEUR [PAR] Feb 1, 2012 ... Beurre manie is one of the best ways to thicken a sauce or a soup, period. This 
fancy-sounding mixtureit means kneaded butter in Frenchis ... Just rub 
enough flour into softened butter to make a thick paste; then whisk in... [DOC] [TLE] Cook's Thesaurus: Thickeners [PAR] Gives synonyms, equivalents, and substitutions for thickeners used in cooking. ... 
Flour is a good thickener for gravies, gumbos, and stews, since it gives them a 
smooth, ... beurre mani = beurre manie = kneaded butter Pronunciation: BARE... [DOC] [TLE] Beurre mani (Flour and Butter Paste) recipe - COOKITSIMPLY.COM [PAR] Beurre mani (French "kneaded butter") is a dough, consisting of equal parts of 
soft butter and flour, used to thicken soups and sauces. By kneading the flour... [DOC] [TLE] Beurre Manie | iFood.tv [PAR] Beurre Maine is dough made of equal quantity of flour and butter kneaded 
together and used to thicken sauces and soups. In French beurre maine means... [DOC] [TLE] Thicken Stews with Beurre Mani - Fine Cooking [PAR] The flour's starch is what thickens the liquid, but if the flour weren't first ... To make 
beurre mani, knead butter and flour together with your fingertips or a wooden... [DOC] [TLE] Beurre Mani - Like [PAR] Why beurre mani works to thicken already-cooked sauces without making them 
... To make beurre mani, knead together equal amounts of flour and butter. [DOC] [TLE] What is Beurre Mani? | Rouxbe Cooking School [PAR] Beurre Manie (French for kneaded butter) is made by mixing equals parts of softened butter and flour. This dough or paste is used to thicken sauces, soups and stews. The flour and butter are kneaded together, either by hand or by using the back of a spoon. [DOC] [TLE] Thickening Agents For Sauces And Soups Reviewed | Stella Culinary [PAR] May 15, 2011 ... Beurre Manie  Also known as The Lazy Chef's Roux, Beurre Manie is equal 
parts of flour and whole butter kneaded together until it forms ... It is used exactly 
in the same fashion as Corn Starch to thicken sauces and soups. [DOC] [TLE] Food Thickening Agents for Baking - Webstaurant Store [PAR] Ever wonder why your grandma used flour and water to thicken gravy? ... 
Essentially the same as a roux, beurre mani (or kneaded butter) is a quicker 
method... [DOC] [TLE] Thickening Agents for Soups and Sauces and How To Choose [PAR] Apr 19, 2012 ... Thickening agents are used in all types of cooking methods and .... Beurre Manie 
thickening agent is a combination of equal parts flour and softened butter. It is 
then kneaded together and formed into tiny balls to be dropped... [DOC] [TLE] Word of Mouth: Beurre Mani | The Kitchn [PAR] Apr 17, 2009 ... Beurre Mani [bur man-yay], noun: A kneaded paste of butter and flour added to 
a soup or sauce toward the end of cooking in order to thicken. [DOC] [TLE] Beurre Mani - How to Thicken Soup and Stews easily ... [PAR] Mar 9, 2013 ... Apparently I decided it was time to change 'kneaded butter' into ... Beurre mani, 
how to thicken soup, butter and flour to thicken soups and stews ... I've used 
beurre mani for thickening light-coloured soups and sauces, but... [DOC] [TLE] What is a beurre mani? - CulinaryLore.com [PAR] Nov 14, 2012 ... Beurre mani is a French cooking term meaning "kneaded butter." It is a 
thickening agent that uses the same ingredients as a roux, flour and ... It can also 
be used to thicken any liquid which you want to turn into a sauce, and... [DOC] [TLE] Flour Cooking Guide - How To Cooking Tips - RecipeTips.com [PAR] Flour is one of the most often used thickening agents when ... is used

Question: Beurre manie, which is this kneaded with flour, is used to thicken sauces
Answer: Butter